Date:    Fri, 20 Aug 93 16:36:07 PDT
From:    Susan.Hathaway@corp.sun.com (Susan Hathaway - Corp. Writing Manager)

I made this recipe up.  While it's for muffins, it could be made
as a cake, probably.  The brown sugar can be replaced by something
else for those who object to this.

CARROT MUFFINS

- 6 shredded carrots (peel, then shred using Cuisinart disk)
- 20 ounce can crushed pineapple (no sugar; packed in own juice)
- 1 cup raisins, or dried cranberries, or dried cherries, or a combo
- 1 cup (or more, or less) roughly chopped walnuts (optional)
 
put all of this in a large bowl.
 
in food processor (or mixer, or mix by hand, although it takes longer),
combine:
 
- 1 cup whole wheat flour
- 1 cup unbleached flour
- 2 cups wheat bran (or a mixture of wheat and oat, but don't use more than
2/3 cup oat, or the muffins will taste like horse feed)
- 6 T malt sugar (malt sugar is a WONDERFUL substitute
for regular sugar; it's healthier and has a terrific taste.  Available
in health food stores)
- 1/2 cup brown sugar (for a sweeter muffin -- these are medium-sweet --
use 3/4 to 1 cup)
- 4 teas. baking soda
- 1 T vanilla
- 2 eggs worth of egg substitute, or 1/2 cup egg whites
- 2 cups nonfat buttermilk  

Process until mixed (will only take about 10 seconds).  Pour into
bowl with carrot mixture.  Put into paper-lined muffin pans.  This
recipe will make AT LEAST two dozen muffins.  Recipe can be halved.
 
Bake at 350 for 25-30 minutes (or until they're browned and fragrant).
 
Freeze (completely cooled) in plastic bags if desired.