Carrot or Zucchini Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Adopted from Recipezaar, February 2005. I have tried this recipe, and intended to alter it. However, as it seems to please some reviewers as is, I will leave it unchanged. I do think people who use this recipe should read the reviews first. I have included preparation and cooking times, but these are only guesses. Ingredients:
1 1/2 cups whole wheat flour |
1 teaspoon salt |
1 1/2 teaspoons baking soda |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 1/2 cups natural bran |
3 carrots, 1c grated |
2 eggs |
1/4 cup vegetable oil |
1 1/2 cups skim milk or 1 1/2 cups orange juice |
2 tablespoons vinegar |
1/2 cup honey |
1/4 cup molasses |
1/2 cup raisins |
Directions:
1. Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds.
2. Pour into large mixing bowl.
3. Process carrots until pureed and add to dry ingredients.
4. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins.
5. Stir with a wooden spoon until just blended; do not overmix.
6. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 minute.
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