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RECIPES/Breakfast
Carrot-Raisin Muffins
Moist and tasty breakfast treats, these muffins freeze well.
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Recommended Servings
Makes 12 muffins
COOKING
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INGREDIENTS
1½ cups unbleached, all-purpose flour
1 cup bran flakes cereal
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon table salt
1 medium carrot (about 3 ounces), peeled, cut to fit feed tube vertically
1/3 cup walnut halves, shells removed
3 strips orange zest
2/3 cup firmly packed dark brown sugar
¾ cup fat free milk
1 large egg
¼ cup vegetable oil
½ cup raisins
Instructions
Line 12 standard muffin cups with paper liners. Preheat oven to 375°F. In a small bowl combine flour, bran flakes, baking powder, cinnamon and salt; reserve.

Insert the medium shredding disc. Stand carrots upright in the feed tube and shred using medium pressure; reserve. Insert metal blade and pulse to coarsely chop walnuts, about 7 to 8 times. Reserve. Add orange zest and brown sugar; process until combined, about 20 to 30 seconds. Scrape bowl. Add milk, egg and oil. Process until combined, about 5 to 10 seconds. Add raisins, walnuts, carrots and dry ingredients. Pulse until flour is just mixed in, about 5 times.

Fill muffin cups ¾ full with batter. Bake until light golden brown on tops and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Remove from pan and cool on wire rack.
RECIPE FACTS

Servings: Makes 12 muffins

Nutritional information per serving

Calories 205 (32% from fat) - carb. 32g - pro. 4g - fat 7g - sat. fat 1g - chol. 18mg - sod. 213mg - calc. 92mg - fiber 2g

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