Fruity Carrot-Bran Muffins

• 2-1/2 cup whole-wheat flour
• 1/2 cup wheat bran
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup chopped walnuts; optional
• 1/2 cup chopped dried apricots
• 1/4 cup raisins
• 3 tsp. Ener-g e
• 1/2 cup low-fat soy milk
• 1 cup grated carrot
• 3/4 cup fresh-squeezed orange juice
• 1/2 cup honey

1. Preheat the oven to 350F.
2. In a large mixing bowl, combine the flour, bran, baking powder, and baking soda.
3. Add the nuts, apricots, and raisins to the dry ingredients, mixing well to prevent large lumps.
4. Pour the Egg Replacer mixture into a blender.
5. Add the soy milk, carrot, and orange juice.
6. Process briefly.
7. Pour the wet ingredients into the dry ingredients; add the honey.
8. Mix just until moistened.
9. Spoon the batter into fifteen nonstick muffin cups.
10. Bake for 30 to 35 minutes, or until lightly browned.

flour, bran, baking powder, baking soda, walnuts, apricots, raisins, e, lowfat soy milk, carrot, freshsqueezed orange juice, honey

Taken from www.foodgeeks.com/recipes/9017 (may not work)