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Whole Grain Carrot Muffins

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Submitted by befree

Whole Grain Carrot Muffins recipe

YIELD

24 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

1 ½ 355
1 5
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML NUTMEG
1 ½ 355
CUPS ML BRAN
natural
3 3
EACH CARROTS
grated
2 2
LARGE LARGE EGGS
¼ 59
CUP ML VEGETABLE OIL
1 ½ 355
CUPS ML MILK, SKIM
or orange juice
2 3E+1
TABLESPOONS ML VINEGAR
½ 118
CUP ML HONEY
¼ 59
CUP ML MOLASSES
½ 118

Directions

Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds.

Pour into large mixing bowl.

Process carrots until puréed and add to dry ingredients.

Process the eggs and oil for 2 to 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins.

Stir with a wooden spoon until just blended; do not overmix.

Spoon the batter into paper-lined muffin tins and bake at 375℉ (190℃) F for 20 to 25 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 108 26% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 154mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 6g
Vitamin A 26% Vitamin C 1%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 
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