INGREDIENTS

INSTRUCTIONS

Spray 10 muffin cups with no-stick spray (or line the cups with paper
baking cups); set aside.  PREHEAT oven to 400F.  In a medium bowl, stir
together the unbleached flour, wholewheat  flour, oat bran, baking
powder, cinnamon and allspice.  In a small bowl, combine the orange
peel, orange juice, egg white,  oil and honey. Add this mixture to the
dry ingredients in the large  bowl and fold until just combined. Stir
in the carrots.  Spoon the batter into the muffin cups, filling each
about  three-quarters full. Bake at 400F about 20 minutes or until a
toothpick inserted near the centers comes out clean. Remove the
muffins from the muffin cups. Cool completely on a wire rack.  To
store: Individually wrap each muffin in freezer wrap and freeze  until
ready to serve.  To serve: Thaw overnight at room temperature. Or thaw
and reheat each  muffin in a microwave oven on high power (100%) for 15
to 20 seconds.  VARIATION: replace carrot with zucchini.  (PER MUFFIN:
119 calories, 3.2 g. fat (23% of calories), 2.1 g.  dietary fiber, 0
mg. cholesterol, 58 mg. sodium.)  PREVENTION NOTES : Health Benefits:
Lower Cholesterol; Better Blood  Pressure TIPs to cut your own muffin
recipes. Use 2 egg whites or 1/4  cup fat-free egg substitute in place
of each whole egg. Replace whole  milk with skim milk. Reduce the oil
to 1 tablespoon per cup of flour.  Times: Prep: 20 min.; Baking: 20
min.; Microwaving: 15 sec. (opt.)  1998Apr Hanneman >>eat-lf  Recipe
by: Prevention's Stop Dieting and Lose Weight  Posted to EAT-LF Digest
by KitPATh <phannema@wizard.ucr.edu> on Apr  19, 1998

A Message from our Provider:

“God is glorified by a thankful heart.”