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After-School Snack Muffins

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Healthy snacking muffins for kids after school.

YIELD

12 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

2 473
CUPS ML RAISIN BRAN CEREAL *
½ 118
CUPS ML WATER
boiling
¾ 177
¾ 177
2 1E+1
TEASPOONS ML BAKING POWDER
1 ½ 7.5
TEASPOONS ML CINNAMON
¼ 1.3
TEASPOONS ML SALT
¾ 177
CUPS ML MILK
½ 118
CUPS ML CARROTS
shredded
79
CUPS ML BROWN SUGAR *
¼ 59
CUPS ML VEGETABLE OIL
1 1
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 109 45% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 65mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 19% Vitamin C 1%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 
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