INGREDIENTS

INSTRUCTIONS

LARGE BOWL
SMALL BOWL
ADDITION
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

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