Fruity Carrot-Bran Muffins Recipe

Recipe by: The New McDougall Cookbook

Preparation Time: 0:15

Step 1

Preheat the oven to 350 degrees.

Step 2

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.

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

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

Things You'll Need

  • 2 1/2c Whole-wheat flour
  • 1/2c Wheat bran
  • 2ts Baking powder
  • 1/2ts Baking soda
  • 1/2c Chopped walnuts; optional
  • 1/2c Chopped dried apricots
  • 1/4c Raisins
  • 6tb Water; * see note
  • Mixed with 3 teasp. ener-g e
  • 1/2c Low-fat soy milk
  • 1c Grated carrot
  • 3/4c Fresh-squeezed orange juice
  • 1/2c Honey

About this Author - Recipes, food and cooking information.