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Carrot-Ginger Bran Muffins Recipe

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This recipe for Carrot-Ginger Bran Muffins is from Mason Orshoski's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 can 3 oz frozen unsweetened apple juice concentrate
1/2 C wheat bran
1 1/4 C whole-wheat or other whole-grain flour
1 tsp baking soda
1 1 1/2 baking powder
1 tsp ground cinnamon
1/2 tsp ground dried ginger
1 egg, beaten
1 C yogurt such as Dannon Activia
1/2 C shredded carrots
1 tsp grated fresh ginger
3 tbsp molasses
1/4 C pumpkin seeds
Directions:
Directions:
1.Preheat oven to 375 degrees 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.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
CALORIES 108.6 CAL

FAT 2.6 G

SATURATED FAT 0.5 G

CHOLESTEROL 18.3 MG

SODIUM 177.1 MG

CARBOHYDRATES 19.8 G

TOTAL SUGARS 8.3 G

DIETARY FIBER 2.6 G

PROTEIN 4.1 G

 

 

 

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