Feb. 10, 2006
Carrot Bran Muffins
Posted in Recipes
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I had originally planned to make some savory muffins, but I have some grated carrots leftover from some muffins that I made yesterday, so I decided to make these today. This recipe can be found on www.suegregg.com I highly recommend her books to anyone interested in healthy living and cooking. Carrot Raisin Bran Muffins Soups & Muffins page 61 & 63 AMOUNT: 12 Large Muffins Bake: 350° for 20-25 minutes 1. Preheat oven and grease or spray baking pan. 2. Cover raisins with water and set aside to soften: 1/2 cup raisins 3. Blend together and let stand for 5 minutes to soften bran 1 1/2 cups wheat bran (not boxed cereal flakes; just plain bran) 1/2 cup boiling hot water 4. Blend together thoroughly with wire whisk: 2 eggs 1/2 cup honey 5. Mix in: 1 cup grated fresh carrot 1 cup buttermilk 6. Blend dry ingredients together in a separate bowl: 1 1/2 cups whole wheat pastry flour 1 teaspoon salt 1 1/2 teaspoon baking soda 1 teaspoon cinnamon 7. Blend dry ingredients into liquid ingredients just until mixed. Do not overmix! 8. Gently fold in: raisins, drained 1/2 cup chopped walnuts 9. Fill muffin cups evenly each almost full; bake at 350°F (175°C) for 20-25 minutes. Allow to cool 5-10 minutes until muffins can easily be removed from the pan with a gentle tug on one side of muffins. Minute Bran Muffins For 10-12 muffins follow Carrot Bran Muffins recipe with changes: omit carrots, raisins, walnuts, cinnamon reduce to 1 egg, 1/3 cup honey, 1 1/4 teaspoons baking soda NUTRITIONAL DATA Per 1 muffin of 10 (using whole medium eggs, 1 % fat buttermilk) Exchanges: 0.12 Meat, 0. 12 Milk 0.5 Fat, 1 Bread, 1.75 Fruit; 132 Calories, 4 g protein (12%), 1 g fat (21%), 28 g carbohydrate (87%; 10 g sugars), 5 g dietary fiber, 22 mg cholesterol, 323 mg sodium, $.15 |
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