Carrot & Bran Muffins
Healthy breakfast bran muffins with carrots, walnuts and dried fruit.
Yield
18 servingsPrep
25 minCook
20 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
bran
|
*
|
| ¼ | cup |
wheat germ
|
|
| 1 | cup |
whole-wheat flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
or less |
|
| 1 | cup |
carrots
shredded |
|
| 1 | cup |
mixed dried fruit
|
*
|
| ½ | cup |
walnuts
or almonds, chopped |
|
| 2 | each |
egg whites
|
*
|
| ¾ | cup |
milk, skim
|
|
| ½ | cup |
molasses
|
|
| 3 | tablespoons |
canola oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
bran
|
*
|
| 59 | ml |
wheat germ
|
|
| 237 | ml |
whole-wheat flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
or less |
|
| 237 | ml |
carrots
shredded |
|
| 237 | ml |
mixed dried fruit
|
*
|
| 118 | ml |
walnuts
or almonds, chopped |
|
| 2 | each |
egg whites
|
*
|
| 177 | ml |
milk, skim
|
|
| 118 | ml |
molasses
|
|
| 45 | ml |
canola oil
|
|
Directions
Preheat oven to 400℉ (200℃) (200C).
In bowl mix the first 6 ingredients.
Add carrots, fruit and nuts, and distribute evenly.
Make a well in the center.
In another bowl beat egg whites lightly and mix in milk, molasses and oil.
Pour all at once into dry ingredients and stir just to moisten.
Pour into lightly oiled or paper lined muffin tins about ¾ full.
Bake for 15 to 20 minutes. Makes 18 muffins.
