Title: Carrot and bran muffins
 Categories: Muffins, Breads
      Yield: 18 Servings
 
  1 1/2 c  Raw bran
    1/4 c  Wheat germ
      1 c  Whole wheat flour
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Lite salt or less
      1 c  Shredded carrots
      1 c  Mixed dried fruit*
    1/2 c  Chopped walnuts or almonds
      2 ea Egg whites
    3/4 c  Skim milk
    1/2 c  Molasses
      3 tb Canola oil
 
  Preheat oven to 400 degrees. In bowl mix the first 6 ingredients(top
  three each side). Add carrots, fruit and nuts, and distribute evenly.
  Make a well in the center. In another bowl beat egg whites lightly
  and mix in milk, molasses and oil. Pour all at once into dry
  ingredients and stir just to moisten. Pour into lightly oiled or
  paper lined muffin tins about 3/4 full. Bake for 15-20 minutes. Makes
  18 muffins.
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        1    Muffin calories 133,protein 3.6 gm,carb. 21.4 gm,total fat
  5.1 gm,CSI Units 0.7, dietary fiber 4.0 gm,sodium 102 mg,potassium 329
  mg,calcium 68 mg,iron 2.1 mg
  ~---------------------------------------------------------------------
  ~-- The New American Diet by Connor & Connor