In a large bowl beat together…
1/4 cup butter or margarine and 1/4 cup firmly packed brown sugar until creamy.
Add 2 eggs or 1/2 cup egg substitute and beat until light and fluffy.
Add 1 tablespoon each lemon juice and water and 1 cup lightly packed, finely shredded carrots.
Stir until well-blended.
In another bowl, combine 1 cup all purpose flour, 2 teaspoons baking powder 1/2 teaspoon salt, 1/4 teaspoon ground ginger and
2 tablespoons wheat germ or oat bran.
Add to carrot mixture.
Stir just enough to moisten all the dry ingredients.
Spoon batter into greased two-and-a-half inch muffin cups filling each about 2/3 full.
Bake in a 400-degree oven for about 18 minutes or until top spring back when lightly touch. Makes 10 muffins.
If made with wheat germ each muffin has 3 grams protein, 17g carbohydrate 65 mg cholesterol and 133 calories.
This recipe was adapted one of my favorite books called Sunset vegetarian cooking.
Stay tuned for more. ..
Happy Flag Day by the way!
June 14th 2017.