Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1/2 cup whole-wheat flour
- 1/2 cup wheat bran
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup chopped walnuts, optional
- 1/2 cup chopped dried apricots
- 1/4 cup raisins
- 6 tbsp water, * see note
- mixed with 3 teasp. ener-g e
- 1/2 cup low-fat soy milk
- 1 cup grated carrot
- 3/4 cup fresh-squeezed orange juice
- 1/2 cup honey
- =
Directions
Recipe by: the new mcdougall cookbook preparation time: 0:15 preheat the oven to 350 degrees. In a large mixing bowl, combine the flour, bran, baking powder, and baking soda. Add the nuts, apricots, and raisins to the dry ingredients, mixing well to prevent large lumps. Pour the egg replacer mixture into a blender. Add the soy milk, carrot, and orange juice. Process briefly. Pour the wet ingredients into the dry ingredients; add the honey. Mix just until moistened. Spoon the batter into fifteen nonstick muffin cups. Bake for 30 to 35 minutes, or until lightly browned. 140 calories, 0.7 grams fat per muffin (without walnuts) from the collection of sue smith, s.smith34, uploaded june 16, 199