Carrot Bran Muffins

Name: Carrot Bran Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: *Canola Oil 3 tbsp (remove); *Molasses blackstrap 3 tbsp (remove); Yogurt plain low fat 1 cup (8 fl oz) (remove); *Bolthouse Farms Carrot Juice 4 oz (remove); *Whole Wheat Flour 1 cup (remove); Baking Soda 1 tsp (remove); Cinnamon ground 1 tbsp (remove); Oat Bran 1.5 cup (remove); Salt 0.25 tsp (remove); Carrots raw 2 medium (remove); Sunflower Seeds without salt 0.3 cup hulled (remove); Raisins 0.3 cup packed

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 12

Ingredients

*Canola Oil, 3 tbsp (remove)*Molasses, blackstrap, 3 tbsp (remove)Yogurt, plain, low fat, 1 cup (8 fl oz) (remove)*Bolthouse Farms Carrot Juice, 4 oz (remove)*Whole Wheat Flour, 1 cup (remove)Baking Soda, 1 tsp (remove)Cinnamon, ground, 1 tbsp (remove)Oat Bran, 1.5 cup (remove)Salt, 0.25 tsp (remove)Carrots, raw, 2 medium (remove)Sunflower Seeds, without salt, 0.3 cup, hulled (remove)Raisins, 0.3 cup, packed

Directions

Preheat oven to 375. Oil muffin tins. Beat together oil, molasses, egg substitute, yogurt, and juice until smooth. In a separate bowl, mix dry ingredients. MIx yogurt mixture into flour mixture. Stir in carrots (grated), seeds and raisins. Pour batter into muffin times. Bake for 20 minutes, or until a knife inserted in center comes out clean. Muffins will keep well in refrigerator or freezer.

Number of Servings: 12

Recipe submitted by SparkPeople user ERIBASSIST.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 140.0
Total Fat: 5.8 g
Cholesterol: 0.0 mg
Sodium: 177.7 mg
Total Carbs: 21.4 g
Dietary Fiber: 3.2 g
Protein: 3.8 g

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