| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Breads |
24 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Whole-wheat flour |
| 1 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Nutmeg |
| 3 |
|
Carrots, 1c grated |
| 1/4 |
c |
Vegetable oil |
| 2 |
tb |
Vinegar |
| 1/4 |
c |
Molasses |
| 1 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1 1/2 |
c |
Natural bran |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Skim milk or orange juice |
| 1/2 |
c |
Honey |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in
food processor, 4 to 5 seconds. Pour into large mixing bowl. Process
carrots until pureed and add to dry ingredients. Process the eggs and oil
for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey,
molasses, and raisins. Stir with a wooden spoon until just blended; do
not overmix. Spoon the batter into paper-lined muffin tins and bake at
375F for 20 to 25 min.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip
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