Carrot Cake Bran Mini Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 44.3
  • Total Fat: 0.6 g
  • Cholesterol: 0.4 mg
  • Sodium: 108.7 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.8 g

View full nutritional breakdown of Carrot Cake Bran Mini Muffins calories by ingredient
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Introduction

Bran muffin variation using the new Karo Lite syrup product instead of molasses. Bran muffin variation using the new Karo Lite syrup product instead of molasses.
Number of Servings: 24

Ingredients

    1 1/4 cup Fiber One Cereal
    1 cup lowfat buttermilk
    1/4 cup liquid egg substitute
    1/2 cup babyfood carrot puree
    2 tablespoons Karo Lite Syrup
    2 tablespoons Splenda brown sugar blend
    2 tablespoons ground flaxseed meal
    2 teaspoons vanilla extract
    1 tablespoon Saigon Cinnamon
    1 cup whole wheat pastry flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    dash salt

Directions

In a mixing bowl combine cereal, liquid egg substitute, buttermilk, vanilla extract, cinnamon and brown sugar substitute. Let stand 30 minutes so cereal will absorb liquids. Mash slightly and add rest of ingredients, don't overmix or muffins will be tough. Bake in prepared mini muffin tins (either with cooking release spray or paper liners) at 375 degrees for 10-15 minutes or until muffins test done with a toothpick. Cool 5 minutes on a wire rack and turn out to cool completely. These freeze very well and thaw nicely for a breakfast on the run.

Number of Servings: 24

Recipe submitted by SparkPeople user GEMINIDREAM.

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