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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.05 Kcal (1286 kJ) | ||
| Calories from fat | 26.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 4% | |
|---|---|---|---|
| Cholesterol | 54.81mg | 18% | |
| Sodium | 380.8mg | 16% | |
| Potassium | 810.45mg | 17% | |
| Total Carbs | 62.75g | 21% | |
| Sugars | 21.83g | 87% | |
| Dietary Fiber | 4.85g | 19% | |
| Protein | 10.14g | 20% | |
| Vitamin C | 18.8mg | 31% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 5.4mg | 30% | |
| Calcium | 195.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 189.27 Kcal (792 kJ) | ||
| Calories from fat | 16.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 4% | |
|---|---|---|---|
| Cholesterol | 33.78mg | 18% | |
| Sodium | 234.73mg | 16% | |
| Potassium | 499.57mg | 17% | |
| Total Carbs | 38.68g | 21% | |
| Sugars | 13.46g | 87% | |
| Dietary Fiber | 2.99g | 19% | |
| Protein | 6.25g | 20% | |
| Vitamin C | 11.6mg | 31% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.3mg | 30% | |
| Calcium | 120.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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