Spray 10 muffin cups with no-stick spray (or line the cups with paper baking cups); set aside. PREHEAT oven to 400F. In a medium bowl, stir together the unbleached flour, wholewheat flour, oat bran, baking powder, cinnamon and allspice. In a small bowl, combine the orange peel, orange juice, egg white, oil and honey. Add this mixture to the dry ingredients in the large bowl and fold until just combined. Stir in the carrots. Spoon the batter into the muffin cups, filling each about three-quarters full. Bake at 400F about 20 minutes or until a toothpick inserted near the centers comes out clean. Remove the muffins from the muffin cups. Cool completely on a wire rack. To store: Individually wrap each muffin in freezer wrap and freeze until ready to serve. To serve: Thaw overnight at room temperature. Or thaw and reheat each muffin in a microwave oven on high power (100%) for 15 to 20 seconds. VARIATION: replace carrot with zucchini. (PER MUFFIN: 119 calories, 3.2 g. fat (23% of calories), 2.1 g. dietary fiber, 0 mg. cholesterol, 58 mg. sodium.) PREVENTION NOTES : *Health Benefits: Lower Cholesterol; Better Blood Pressure *TIPs to cut your own muffin recipes. Use 2 egg whites or 1/4 cup fat-free egg substitute in place of each whole egg. Replace whole milk with skim milk. Reduce the oil to 1 tablespoon per cup of flour. Times: Prep: 20 min.; Baking: 20 min.; Microwaving: 15 sec. (opt.) 1998Apr Hanneman >>eat-lf Recipe by: Preventions Stop Dieting and Lose Weight Posted to EAT-LF Digest by KitPATh
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 6 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 55.6mg||2 %|
|Potassium 117.2mg||3 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 19g|
|Protein 3.3g||5 %|
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Calories per serving: 94
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