Carrot-Walnut Muffins

• 1 cup whole wheat flour
• 12 cup soy flour
• 14 cup wheat bran, unprocessed
• 1 teaspoon baking soda
• 12 teaspoon baking powder
• 18 teaspoon salt
• 1 cup carrot, cooked and mashed
• 2 eggs
• 34 cup low-fat buttermilk
• 12 cup nonfat plain yogurt
• 12 cup sugar
• 3 tablespoons oil
• 1 teaspoon cinnamon
• 18 teaspoon nutmeg
• 13 cup walnuts, chopped

1. Preheat oven to 375.
2. Combine the flours, bran, soda, baking powder, salt in a bowl and mix them together.
3. Place eggs in a large bowl and beat with whisk.
4. Add buttermilk, yogurt, sugar, cinnamon and nutmeg.
5. Stir.
6. Add dry ingredients to the wet ingredients and fold just until blended.
7. Don't over mix!
8. Spoon batter into muffin tins lined with baking cups or coated with cooking spray.
9. Sprinkle the nuts on top of each muffin.
10. Bake at 375 for 20-22 minutes or until done.

whole wheat flour, soy flour, bran, baking soda, baking powder, salt, carrot, eggs, lowfat buttermilk, nonfat plain yogurt, sugar, oil, cinnamon, nutmeg, walnuts

Taken from www.food.com/recipe/carrot-walnut-muffins-390925 (may not work)