1 1/2 c. raw bran
1/4 c. wheat germ
1 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 c. shredded carrots
1/2 c. chopped nuts
2 egg whites
3/4 c. skim milk
1/2 c. molasses

Combine dry ingredients in a mixing bowl. Add carrots, nuts, mix well. In a separate bowl lightly beat egg whites. Mix in milk, molasses, and oil. Make a well in the center of dry ingredients and add the molasses mixture all at once. Stir to moisten. Preheat oven to 375 degrees. Paper line muffin tins, pour 3/4 full. Bake 15 to 20 minutes. Makes 18 muffins.