After-School Snack Muffins
Healthy snacking muffins for kids after school.
Yield
12 servingsPrep
10 minCook
25 minReady
35 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
raisin bran cereal
|
* |
| ½ | cups |
water
boiling |
|
| ¾ | cups |
all-purpose flour
|
|
| ¾ | cups |
whole-wheat flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ¼ | teaspoons |
salt
|
|
| ¾ | cups |
milk
|
|
| ½ | cups |
carrots
shredded |
|
| ⅓ | cups |
brown sugar
|
*
|
| ¼ | cups |
vegetable oil
|
|
| 1 | each |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
raisin bran cereal
|
* |
| 118 | ml |
water
boiling |
|
| 177 | ml |
all-purpose flour
|
|
| 177 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 7.5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
milk
|
|
| 118 | ml |
carrots
shredded |
|
| 79 | ml |
brown sugar
|
*
|
| 59 | ml |
vegetable oil
|
|
| 1 | each |
eggs
beaten |
|
Directions
Preheat oven to 400℉ (200℃).
Place baking cups in muffin pan; set aside.
In a small bowl, combine cereal and water; set aside.
In a medium bowl, combine flours, baking powder, cinnamon and salt.
Add remaining ingredients to cereal mixture; mix well.
Add cereal mixture to flour mixture; stir just until dry ingredients are moistened.
Spoon batter into bake cups, filling ¾ full.
Bake 20 to 25 minutes.
Serve warm.
