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Carrot and Bran Muffins

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CATEGORY CUISINE TAG YIELD
Fruits, Grains, Eggs American 9 Servings

INGREDIENTS

1 1/2 c Raw bran
1/4 c Wheat germ
1 c Whole wheat flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Lite Salt or less
1 c Shredded carrots
1 c Mixed dried fruit (raisins; chopped prunes or apricots)
1/2 c Walnuts or almonds; chopped
2 Egg whites
1/2 c Molasses
3 tb Oil

INSTRUCTIONS

Preheat oven to 400 degrees. In bowl mix the first 6 ingredients. Add
carrots, fruit and nuts, and distribute evenly. Make a well in the center.
In another bowl beat egg whites lightly and mix in milk, molasses and oil.
Pour all at once into the dry ingredients and stir just to moisten. Pour
into lightly oiled or paper-lined muffin tins about 3/4 full. Bake for
15-20 minutes. Makes 18 muffins.
Recipe by: The New American Diet (by Sonja L & William E Connor)
Posted to MC-Recipe Digest V1 #899 by Country Gourmet
<oselands@countrygourmet.com> on Nov 11, 1997

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