Sides
Carrot-Raisin Muffins
Makes 12 muffins
Carrot-Raisin Muffins
Makes 12 muffins
Moist and tasty breakfast treats, these muffins freeze well.
Calories 205 (32% from fat) - carb. 32g - pro. 4g - fat 7g - sat. fat 1g - chol. 18mg - sod. 213mg - calc. 92mg - fiber 2g
Ingredients
- 1 ½ 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
- ⅓ cup walnut halves, shells removed
- 3 strips orange zest
- ⅔ cup firmly packed dark brown sugar
- ¾ cup fat free milk
- 1 large egg
- ¼ cup vegetable oil
- ½ cup raisins
Preparation
- 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.
