Low fat carrot cake muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| 2 | cups | Bran flakes |
| 1 | cup | Skim milk |
| 1½ | cup | Shredded carrots |
| ⅓ | cup | Firmly packed brown sugar |
| 1 | Egg, slightly beaten | |
| 2 | tablespoons | Oil |
| ⅓ | cup | Raisins |
Directions
Preheat oven to 400øF. Mix flour, baking powder, cinnamon and salt in large bowl. Mix cereal and milk in another bowl; let stand 3 minutes. Stir in carrots, sugar, egg and oil. Add to flour mixture; stir just until moistened (batter will be lumpy). Stir in raisins. Spoon batter into muffin pan which has been sprayed with vegetable cooking spray, filling each cup ⅔ full.
Bake 25 minutes or until golden brown. Serve warm.
Posted to Digest eat-lf.v096.n239 Recipe by: Kraft Creative Kitchens From: <ebburtis@...>
Date: Thu, 5 Dec 96 08:45:52 -0500
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