Sugar Bowl Bakery Power Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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:
1. Preheat oven to 350°.
2. In a large bowl, mix all dry ingredients together.
3. Add raisins and carrots.
4. In a separate bowl, combine eggs, oil, yogurt, and molasses.
5. Add to dry ingredients and mix well.
6. Divide batter into muffin pans and bake for 18-20 minutes, until firm to the touch.
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