Fruity Carrot-Bran Muffins


prep 0:15      


15 servings



2-1/2 cup whole-wheat flour
1/2 cup wheat bran
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup chopped walnuts; optional
1/2 cup chopped dried apricots
1/4 cup raisins

water mixed with

3 tsp. Ener-g e
1/2 cup low-fat soy milk
1 cup grated carrot
3/4 cup fresh-squeezed orange juice
1/2 cup honey


Preheat the oven to 350°F. In a large mixing bowl, combine the flour, bran, baking powder, and baking soda. Add the nuts, apricots, and raisins to the dry ingredients, mixing well to prevent large lumps. Pour the Egg Replacer mixture into a blender. Add the soy milk, carrot, and orange juice. Process briefly. Pour the wet ingredients into the dry ingredients; add the honey. Mix just until moistened. Spoon the batter into fifteen nonstick muffin cups. Bake for 30 to 35 minutes, or until lightly browned.

Author's Comments

140 calories, 0.7 grams fat per muffin (without walnuts)

* Ener-g-e is an egg replacement.

Similar Recipes


0 Recipe Reviews