Carrot or zucchini muffins

Yield: 24 servings

Measure Ingredient
1½ cup Whole-wheat flour
1 teaspoon Salt
1½ teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Nutmeg
1½ cup Natural bran
3 eaches Carrots, 1c grated
2 eaches Eggs
¼ cup Vegetable oil
1½ cup Skim milk or orange juice
2 tablespoons Vinegar
½ cup Honey
¼ cup Molasses
½ cup Raisins

Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl.

Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix.

Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min.

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