Carrot Cake Muffins Recipe

Name: Carrot Cake Muffins
Ingredients: 1 c. flour; 1 Tbsp. baking pwdr; 1 tsp grnd cinnamon; 1/4 tsp salt; 2 c. bran flakes; 1 c. skim lowfat milk; 1 1/2 c. shredded carrots; 1/3 c. firmly packed brown sugar; 1 x egg slightly beaten; 2 Tbsp. oil; 1/3 c. raisins

by Global Cookbook

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Servings: 12

Ingredients

Cost per serving $0.25 view details

1 c. flour
1 Tbsp. baking pwdr
1 tsp grnd cinnamon
1/4 tsp salt
2 c. bran flakes
1 c. skim lowfat milk
1 1/2 c. shredded carrots
1/3 c. firmly packed brown sugar
1 x egg slightly beaten
2 Tbsp. oil
1/3 c. raisins

Directions

Preheat oven to 400F. Mix flour, baking pwdr, cinnamon and salt in large bowl. Mix cereal and lowfat milk in another bowl; let stand 3 min.
Stir in carrots, sugar, egg and oil. Add in to flour mix; stir just till moistened (batter will be lumpy). Stir in raisins. Spoon batter into muffin pan that has been sprayed with vegetable cooking spray, filling each c. 2/3 full.
Bake 25 min or possibly till golden. Serve hot.

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Amount Per Serving	%DV
Serving Size 69g
Recipe makes 12 servings
Calories 133
Calories from Fat 27	20%
Total Fat 3.02g	4%
Saturated Fat 0.35g	1%
Trans Fat 0.06g
Cholesterol 16mg	5%
Sodium 441mg	18%
Potassium 177mg	5%
Total Carbs 25.29g	7%
Dietary Fiber 2.1g	7%
Sugars 11.52g	8%
Protein 3.17g	5%

Carrot Cake Muffins Recipe

Ingredients