Carrot Ginger Bran Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Women's Health Magazine, these taste awesome and they're really healthy for you! I like to put them in the fridge and microwave one for breakfast. Here's Women's Health Mag description: You may still be sporting sandals, but cold and flu season will be back faster than you can say Gesundheit! Protect yourself with this spicy triple threat. Carrots are rich in immune-boosting vitamin A, zinc-packed pumpkin seeds ward off infection, and apple juice flows with sniffle-stifling vitamin C. If your body needs to protect itself or heal, these three vitamins are essential, Zeratsky says. Another weapon: yogurt. Studies show that its good-for-you bacteria provide another line of defense against microbes. Ingredients:
1/3 cup frozen unsweetened apple juice concentrate |
1/2 cup wheat bran |
1 1/4 cups whole wheat flour |
1 teaspoon baking soda |
1 1/2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1 egg, beaten |
1/2 cup yogurt |
1/2 cup carrot, shredded |
1 teaspoon fresh ginger, grated |
3 tablespoons molasses |
1/4 cup pumpkin seeds |
Directions:
1. Preheat oven to 375°F.
2. Boil juice over high heat until it becomes syrupy. Set aside and let cool.
3. In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
4. In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
5. Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.
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