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Ingredients
| cake flour: 2/3 cup |
| whole wheat flour: 1 cup |
| baking powder: 4 tsp |
| baking soda: 1/2 tsp |
| wheat bran: 1/2 cup |
| oats: 3/4 cup |
| salt: 1/2 tsp |
| wheat germ: 1/4 cup |
| ground cinnamon: 1 1/2 tsp |
| seedless raisins (packed): 1 1/2 cups |
| carrots (grated): 1/2 cup (shredded) |
| eggs: 2 |
| whole plain yogurt: 2 cups |
| vegetable oil: 4 Tbl |
| molasses: 1/3 cup |
Sugar Bowl Bakery Power Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350°.
- In a large bowl, mix all dry ingredients together.
- Add raisins and carrots.
- In a separate bowl, combine eggs, oil, yogurt, and molasses.
- Add to dry ingredients and mix well.
- Divide batter into muffin pans and bake for 18-20 minutes, until firm to the touch.