Carrot Muffins

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  • 2 cups whole wheat flour
  • 2/3 ready-to-eat bran flakes
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1 1/2 s skim milk
  • 1 1/2 s shredded carrots
  • 1/2 raisins
  • 1/4 egg substitute
  • 1/4 honey
  • 2 tablespoons canola oil
  • 2 tablespoons molasses


In large bowl, combine flour, bran flakes, baking powder, cinnamon and nutmeg. In medium bowl, combine milk,
carrots, raisins, egg substitute, honey, oil and molasses. Stir liquid ingredients into dry ingredients until just blended, but don?t overmix. Coat 12 muffin cups with
nonstick spray. Fill about three-quarters full with the batter. Bake at 375° 20 to 25 minutes.

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