Carrot-raisin Bran Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This recipe was in my November, '08 issue of Family Circle so I decided to give it a try this morning - finally. It was worth the bother. Even the boys liked them and they are good for you too. I tweaked it a very little bit. Ingredients:
1-1/2-cups wheat or oat bran cereal (pulsed in food processor 3 times) |
3/4-cup all purpose flour |
1-1/2-tspn baking powder |
1-1/2-tspn baking soda |
1/2-tspn salt |
1/2-tspn cinnamon |
2/3-cup milk |
2-eggs |
1/2-cup light brown sugar(packed) |
1/3-cup crisco |
2-medium sized carrots finely grated(can use food porcessor again) |
3/4-cup raisins (i soaked mine in apple juice) |
Directions:
1. Heat oven to 375 degrees.
2. Coat a 12-cake muffin tin with PAM.
3. Set aside.
4. In a large bowl, whisk together bran cereal, flour, the baking powder, baking soda, salt and cinnamon.
5. Make a well in the center of the mixture.
6. In a small bowl, whisk together the milk, eggs, sugar and oil.
7. Stir in the grated carrots and raisin.
8. Pour into well of dry ingredients and fold together untill all ingredents are moistened.
9. Divide batter among prepared muffin cups, a scant 1/3-cup in each. Let rest 5 minutes at room temperature.
10. Bake mufins at 375 degrees for 16-18 minutes or until crowned and toothpick comes out clean when inserted in center of muffin.
11. Cool on a wire rack before serving.
12. -Susana in Louisiana
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