Recipe

Carrot & Ginger Soup Recipe

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Ingredients

1/2 c sliced walnuts or almonds
1 c Shredded carrots
1 c Mixed dried fruit
3 tb Canola oil
3/4 c Skim milk
1 c Whole wheat flour
1 1/2 c Raw bran
1/2 ts Lite salt or less
2 ea Egg whites
1/4 c Wheat germ
1 ts Baking powder
1 ts Baking soda
1/2 c Molasses

Directions

Step #1 preheat your trusty oven to 400F degrees.
Step #2 In bowl mix the first 6 ingredients(top three each side).
Step #3 Add carrots, fruit & nuts, & distribute evenly.
Step #4 Make a well in the center.
Step #5 In another bowl beat egg whites lightly & mix in milk, molasses & oil.
Step #6 Pour all at once into dry ingredients & stir just to moisten.
Step #7 pour this into lightly oiled or paper lined muffin tins about 3/4 full.
Step #8 Bake for 15-20 mins.
Step #9 Makes 18 muffins.
Step #10 --- -------------- ~-- 1 Muffin calories 133,protein 3.
Step #11 6 gm,carb.
Step #12 21.
Step #13 4 gm,total fat 5.
Step #14 1 gm,CSI Units 0.
Step #15 7, dietary fiber 4.
Step #16 0 gm,calcium 68 mg,sodium 102 mg,potassium 329 mg,iron 2.
Step #17 1 mg --- -------------- ~-- The New American Diet by Connor & Connor.
Enjoy the CARROT & GINGER SOUP recipe

Viewing CARROT & GINGER SOUP Receipe

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