Close
Ingredients
| whole bran cereal: 1 1/2 cups |
| orange juice: 3/4 cup |
| lowfat plain yogurt: 1 cup |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 1/2 tsp |
| baking soda: 2 tsp |
| ground cinnamon: 3/4 tsp |
| whole nutmeg: 1/2 tsp |
| salt: 1/2 tsp |
| eggs: 1 |
| vegetable oil: 2 Tbl |
| vanilla extract: 1 1/2 tsp |
| light brown sugar (packed): 2/3 cup |
| dates - deglet noor (chopped): 3/4 cup (chopped) |
| seedless raisins (packed): 1/4 cup |
| carrots (grated): 1 1/2 cups (shredded) |
Carrot Bran Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 375°F Lightly grease muffin cups or spray with cooking spray. In a small bowl, stir cereal with orange juice and yogurt. Let soak while preparing muffins.
- Using a fork, stir flour with baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- In a small bowl, beat egg. Whisk in oil and vanilla. Stir into soaked cereal along with brown sugar. Pour into flour mixture, stirring just until combined. Fold in dates, raisins, and carrots.
- Bake for 20 minutes or until toothpick comes out clean. Cool 5 minutes in pan before removing. Muffins freeze very well. Serve warm (reheat in microwave).