Sugar Bowl Bakery Power Muffins
"From pastry chef Kevin Ly, of the famous Sugar Bowl Bakery in San Francisco. These make a muffin full of good healthy fiber, but watch out even though they are made with good-for-you ingredients they are not low-fat. You can substitute the fattier ingredients with their low fat or non fat counterparts."
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 2⁄3 cup cake flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup natural bran
- 3⁄4 cup oats
- 1⁄2 teaspoon salt
- 1⁄4 cup wheat germ
- 1 1⁄2 teaspoons cinnamon
- 1 1⁄2 cups raisins
- 1⁄2 cup carrot, shredded
- 2 whole eggs
- 2 cups yogurt
- 4 tablespoons vegetable oil
- 1⁄3 cup molasses
directions
- Preheat oven to 350°.
- In a large bowl, mix all dry ingredients together.
- Add raisins and carrots.
- In a separate bowl, combine eggs, oil, yogurt, and molasses.
- Add to dry ingredients and mix well.
- Divide batter into muffin pans and bake for 18-20 minutes, until firm to the touch.
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RECIPE SUBMITTED BY
Hello! I am a student at UC Berkeley currently studying political science/economy and French. I am interested in the state of labor reform in Western European countries.
I love to travel...but with the weakening dollar I have had to make do with living in Berkeley for the time being...although it has not been bad at all! I live just a few blocks from Chez Panisse (hopefully I will go someday...)and there are so many different cuisines here that I want to try! I most recently had Tibetan and Burmese food, yum!
I am almost 100% converted to organic and environmentally friendly products...stop buying plastic bottles, bring your own bags to stores, reduce waste!
Passions: politics, travel, San Francisco, Paris, fashion, shopping, reading, books, cafes, bookstores, museums, Chopin, Proust
