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Carrot Or Zucchini Muffins

1 1/2 c Whole wheat flour
4 Egg whites
1 ts Salt
1/4 c Yogurt; skim milk
1 1/2 ts Baking soda
1 1/2 c Skim milk; or orange juice
1 ts Cinnamon
2 tb Vinegar
1/2 ts Nutmeg
1/2 c Honey
1 1/2 c Bran
1/4 c Molasses
1/2 c Raising; optional
3 Carrots; 1c grated


Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min.





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