Carrot Bran Muffins |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups finely shredded carrots | 1 cup 40% wheat bran flakes | 3/4 cup skim milk |
| 2 tablespoons vegetable oil | 1 tablespoon lemon juice | 1 egg, slightly beaten |
| 1 cup whole wheat flour | 2 tablespoons packed brown sugar | 1 teaspoon baking powder |
| 1/2 teaspoon baking soda | 1/2 teaspoon pumpkin pie spice | 1/4 teaspoon salt |
| 1 | In large bowl, combine carrots, bran and milk. Let stand 5 minutes. Stir in oil, lemon juice and egg. In medium bowl, combine flour, sugar, baking powder, baking soda, spice and salt. Stir into bran mixture just until moistened. Batter will be lumpy. |
| 2 | Line 6 microwavable muffin-pan cups with double paper liners. Spoon batter into each cup, filling 1/2 full. Microwave at high (100%) 2 to 4-1/2 minutes or until top springs back when touched. Rotate dish 1/2 turn halfway through cooking. Let stand 5 minutes. Remove from pan. Repeat procedure with remaining batter. |