Friday, July 30, 2010

Healthy Carrot Raisin Bran Muffins

As mentioned in my Oatmeal Applesauce Muffins post, I love muffins. They are the perfect breakfast before my Saturday morning jazzercise workout, so I like to make a dozen and put them in the freezer. After my oatmeal applesauce muffins ran out, I decided to try a new healthy muffin- carrot raisin bran muffins. Like all muffins, this "healthy" muffin can quickly become unhealthy with lots of oil and sugar. But I found this recipe on a blog that is very healthy- only 1 egg and 2 tbsp oil in 12 muffins and they are packed with whole grain and fiberlicious goodness from wheat bran and whole wheat flour. The muffins turned out great- a little spicy from the cinnamon/ ginger, not too sweet and definitely very healthy!

Healthy Carrot Raisin Bran Muffins
1 C wheat bran (it's near the oatmeal in the grocery store)
1 1/2 C whole wheat flour
1/4 C brown sugar
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
1 1/2 tsp ginger
1 1/4 C shredded carrots
1/4 C raisins
1 1/4 C skim milk
1 egg
2 tbsp canola oil

1. Preheat oven to 400 degrees.
2. Combine bran, flour, sugar, baking soda, baking powder, salt, cinnamon and ginger.
3. Add carrots and raisins and toss to coat.
4. In a separate bowl, whisk egg, milk and oil.
5. Add wet ingredients to dry ingredients mix until just combined.
6. Prepare muffin pan by spraying with Pam or using muffin liners.
7. Spoon batter evenly into 12 muffin cups.
8. Bake for 15 minutes.
9. Cool on cooling rack. Muffins freeze well.
Difficulty: Easy
Debbie's Rating: 9

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