Carrot and Bran Muffins

1 1/2 cups raw bran

1/4 cup wheat germ

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon Lite Salt or less

1 cup shredded carrots

1 cup mixed dried fruit (raisins, chopped prunes

or apricots) 1/2 cup walnuts or almonds -- chopped

2 egg whites

1/2 cup molasses

3 tablespoons oil

Preheat oven to 400 degrees. In bowl mix the first 6 ingredients. Add carrots, fruit and nuts, and distribute evenly. Make a well in the center. In another bowl beat egg whites lightly and mix in milk, molasses and oil. Pour all at once into the dry ingredients and stir just to moisten. Pour into lightly oiled or paper-lined muffin tins about 3/4 full. Bake for 15-20 minutes. Makes 18 muffins.