* Exported from MasterCook *
Muffins, Carrot 'N' Spice Bran
Recipe By :
Serving Size : 18 Preparation Time :0:15
Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole bran cereal -- 1/2" cubes
1 1/4 cups milk
1/3 cup cooking oil
2 beaten eggs
1 1/2 cups carrot -- finely shredded
1/2 cup coconut -- shredded
1/2 cup raisins
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1. In a large mixing bowl combine cereal, milk, oil, and eggs. Let
stand 10 minutes. Stir in carrot, coconut, and raisins. In another
bowl combine flour, brown sugar, granulated sugar, baking powder,
baking soda, cinnamon, and salt. Add cereal mixture to flour mixture.
Stir just until combined. Grease muffin cups or line with paper bake
cups; fill each 2/3 full. Bake in a 375F oven for 15 to 20 minutes or
until toothpick inserted near center comes out clean. Serve warm.
Make Ahead Tip:
Cool muffins completely. Wrap in foil and place in freezer plastic
bag or store in airtight freezer container. Freeze up to 1 month. To
reheat, wrap muffins in foil; bake in 300F oven for 15 minutes or until warm.
Makes 18 muffins
Calories 166, Total Fat 6 g, Cholesterol 25 mg, Sodium 270 mg,
Carbohydrate 28 g, Protein 4 g.
Description:
"Start your morning off sweet with these
fruit-and-vegetable-packed bran muffins."
Source:
"Better Homes and Gardens"
Start to Finish Time:
"0:30"
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Per Serving (excluding unknown items): 137 Calories; 5g Fat (34.0%
calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber;
26mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.