Fruity Carrot Bran Muffins/Vegan

[Guest guest]

ok. i made these today and they turned out quite good. REMINISCENT of carrot

cake. only they aren't nearly as sweet and lack cream cheese frosting :-p. i

couldn't find any dried apricots so i subsituted raisins for them, and left out

the nuts completely. i also just realized i'd left out the baking soda as well

but they still turned out quite good. i used strawberry/banana/orange juice for

the orange juice.

 

 

 

 

 

 

 

 

* Exported from MasterCook *

 

Fruity Carrot-Bran Muffins

 

Recipe By : The New McDougall Cookbook

Serving Size : 15 Preparation Time :0:40

Categories : Muffins

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups whole wheat flour

1/2 cup wheat bran

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup dried apricots

1/4 cup raisins

3 teaspoons Ener-G Egg Replacer

1 tablespoon water

1/2 cup low fat soy milk

1 cup grated carrots

3/4 cup fresh squeezed orange juice

1/2 cup brown rice syrup or other liquid sweetener

 

1. Preheat oven to 350 degrees

2. 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.

3. mix the egg replacer with the tablespoon of water, and beat until foamy.

put mixture in the blender. add the soy milk, carrot, and orange juice. Process

briefly.

4. Pour wet ingredients into the dry ingredients; add brown rice syrup. mix

until just moistened.

5. Spoon the batter into fifteen nonstick muffin cups. Bake for 30 to 35

minutes, or until lightly browned.

 

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NOTES :

 

1. the recipe originally calls for honey. I changed this to make it

vegan-friendly.

 

2. I made this recipe with just raisons substituted for the apricots.