Carrot Ginger Bran Muffins
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
12 muffins
ingredients
- 1⁄3 cup frozen unsweetened apple juice concentrate
- 1⁄2 cup wheat bran
- 1 1⁄4 cups whole wheat flour
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1 egg, beaten
- 1⁄2 cup yogurt
- 1⁄2 cup carrot, shredded
- 1 teaspoon fresh ginger, grated
- 3 tablespoons molasses
- 1⁄4 cup pumpkin seeds
directions
- Preheat oven to 375°F.
- Boil juice over high heat until it becomes syrupy. Set aside and let cool.
- In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
- In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
- 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.
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Reviews
-
Very good. It's moist and low calorie! I changed a few things.<br/>I added 2 tsbp flaxseed meal, upped the ginger to 2 tsp, added 1/4 c bran and 1/4 c less of the flour, And 1/4 cup more of shredded carrot.<br/>My son and husband loved it as did I. Something I can get my kids to eat good and healthy- be full, and want more of it!
RECIPE SUBMITTED BY
I love to cook! I'm always in search of healthy, fun, and easy recipes to make (easy isn't always necessary though :)
Also, I am in love with Alton Brown. Everybody should watch Good Eats.