Healthy Muffins

3 cups unbleached white flour
1/2 cup soy flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 cup finely ground carrot
1 cup chopped apples
1 cup chopped walnuts
1/4 cup raisins
1/4 cup dried cranberries
3 teaspoons EnerG egg replacer + 4 Tablespoons water
1 1/2 cups water
1/2 cup + 2 Tbsp molasses
1/4 cup canola oil

Preheat oven to 400. Spray a large muffin tin with vegetable cooking spray, set aside. Mix together the flours, baking soda, baking powder, cinnamon, and cloves in a large bowl. Add the carrots, apples, walnuts, raisins, cranberries, and mix until coated. Stir in the egg replacer, canola oil, molasses, and water. Mix well Pour into large muffin tins. Bake at 400 F. for 15 to 20 minutes, or until golden brown. Let cool on a wire rack.
Serves: 8 large muffins