Carrot or zucchini muffins
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Whole-wheat flour |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 1½ | cup | Natural bran |
| 3 | eaches | Carrots, 1c grated |
| 2 | eaches | Eggs |
| ¼ | cup | Vegetable oil |
| 1½ | cup | Skim milk or orange juice |
| 2 | tablespoons | Vinegar |
| ½ | cup | Honey |
| ¼ | cup | Molasses |
| ½ | cup | Raisins |
Directions
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl.
Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix.
Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min.
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