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Fruity Carrot-bran Muffins

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      Title: FRUITY CARROT-BRAN MUFFINS
 Categories: Breads, Low-fat, Mcdougall
      Yield: 15 Servings
 
  2 1/2 c  Whole-wheat flour
    1/2 c  Wheat bran
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 c  Chopped walnuts; optional
    1/2 c  Chopped dried apricots
    1/4 c  Raisins
      6 tb Water; * see note
           Mixed with 3 teasp. ener-g e
    1/2 c  Low-fat soy milk
      1 c  Grated carrot
    3/4 c  Fresh-squeezed orange juice
    1/2 c  Honey
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Preheat
  the oven to 350 degrees.
     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
 
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