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• 2 ½ Cups All Purpose Flour
• 2 Tablespoons Baking Powder
• 3 Cups All Bran Cereal
• 1 ½ Cups Shredded Carrots Or Carrot Pulp
• 3 Cups Skim Milk
• 3 Egg Whites
• ½ Cup Sugar
• ¼ Cup Canola Or Olive Oil

Method

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1. Mix ingredients together well and pour into muffin tins
2. Bake at 400 for 30 to 40 minutes or until tops are lightly browned

Serving Size

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• Makes 24 muffins