Carrot-Ginger Bran Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You may still be sporting sandals, but cold and flu season will be back faster than you can say Gesundheit! Protect yourself with this spicy triple threat. Carrots are rich in immune-boosting vitamin A, zinc-packed pumpkin seeds ward off infection, and apple juice flows with sniffle-stifling vitamin C. From . frozen unsweetened apple juice concentrate, wheat bran, whole-wheat or other whole-grain flour, baking soda, baking powder, cinnamon, ginger, egg, yogurt, carrots, ginger root, molasses, pumpkin seeds cvt Ingredients:
1/4 can (3 oz) frozen unsweetened apple juice concentrate |
1/2 c wheat bran |
1 1/4 c whole wheat (20080)or other whole-grain flour |
1 tsp baking soda |
1 1/2 tsp baking powder |
1 tsp ground cinnamon |
1/2 tsp ground ginger |
1 egg, beaten |
1/2 c lowfat plain yogurt |
1/2 c shredded carrots |
1 tsp grated fresh ginger root |
3 tbsp molasses |
1/4 c pumpkin seeds |
Directions:
1. Preheat oven to 375°F.
2. Boil juice over high heat until it becomes syrupy. Set aside and let cool.
3. In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon and ground ginger.
4. In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
5. 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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