High Fiber Carrot Muffins

• 2 cups all-purpose flour
• 1/2 cup soy flour
• 2 Tbsp. baking powder
• 1/2 tsp. salt
• 3 cups Kellogg's All Bran Extra Fiber™
• 1-1/2 cups shredded carrots or carrot pulp (left over from juicing carrots)
• 3 cups milk (soy or skim or any combination you have on hand)
• 3 egg whites or egg substitutes
• 1/2 cup sugar
• 1/4 cup canola oil

High Fiber Carrot Muffins (cont.)

Directions:

• Mix ingredients together and pour into muffin tins. 
• Bake at 400°F. for 30-40 minutes, until Tops are lightly browned.
  
  
  

  Yield: 24 muffins

  Per muffin: approx. 3-4 gm. fat

These muffins are very moist but not overly sweet.  Try adding small amounts of cinnamon or grated ginger for variety.