Orange-Carrot Muffins

This is another lovely muffin recipe from "The Flax Cookbook."  I am still working on getting the ingredients right for high altitude and will hopefully have them to post later today.

Serves 12
3/4 Cup high Altitude Hungarian Flour, Unbleached
1/4 cup Golden Flaxseed, Ground
2 tablespoons Golden flaxseed, Ground
1/4 cup oat bran
2 tablespoons oat bran
1/2 cup dark brown sugar, packed
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup grated carrots
1/2 cup chopped pecans
1/2 cup orange juice
1/3 cup light sour cream
1 large egg
2 large egg white
1 teaspoon vanilla extract
2 tablespoons orange zest, zest of one orange

Directions:
1.    Preheat oven to 350F. Coat 12 muffin cups with cooking spray or line them, set aside.
2.    Put the flour, flaxseed, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon, carrots and pecans into a large mixing bowl and mix well.
3.    In another bowl, mix the orange juice, sour cream, egg and egg whites, vanilla extract, canola oil, and orange zest until well blended.
4.    Add the egg mixture to the dry ingredients and mix until just combined.
5.    Fill each muffin cup with 1/4 cup of the batter. Bake until tester inserted into center comes out clean, about 15 minutes.

Nutrition:
Per Serving : 162 Calories; 8g Fat (38.3% calories from fat); 5g Protein; 23g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 214mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. 1.3g Omega-3 fatty acids, 1.7g Omega-6 fatty acids, 3 Weight Watchers Winning Points.