Carrot Raisin Bran Muffins Recipe Video
Ingredients
Whole wheat pastry flour - 1 1/2 cups
Baking soda - 1/2 teaspoon
Baking powder - 2 1/4 teaspoons
Salt - 1/4 teaspoon
Cinnamon - 2 1/4 teaspoons
Oat or wheat bran - 3/4 cup
Dried okara - 1/4 cup (or an additional 1/4 cup of bran)
Egg replacement for - 2 eggs
Molasses - 1/8 cup
Agave nectar, brown rice syrup or maple syrup - 1/2 cup
Apple sauce - 1/4 cup
Safflower oil - 1/4 cup
Grated carrot - 1 1/2 cups
Crushed pineapple - 4-6 ounces
Raisins - 1/2 cup
Walnuts or pecans - 1/2 cup, chopped
Directions
GETTING READY
1) Preheat the oven to 350 degrees.
2) Mix the dry ingredients in a bowl and set aside.
3) In a separate bowl, whisk the egg replacer with the water and let it sit for a few minutes until it thickens up.
4) Mix in the wet ingredients (including carrots, pineapple and raisins).
MAKING
5) Pour the wet ingredients into the dry and add the nuts.
6) Gently fold until the mixture is moist. Fill muffin cups 2/3 full.
7) Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
8) Remove from pan and let the muffins cool on a cooling rack.
SERVING
9)Serve as needed.
1) Preheat the oven to 350 degrees.
2) Mix the dry ingredients in a bowl and set aside.
3) In a separate bowl, whisk the egg replacer with the water and let it sit for a few minutes until it thickens up.
4) Mix in the wet ingredients (including carrots, pineapple and raisins).
MAKING
5) Pour the wet ingredients into the dry and add the nuts.
6) Gently fold until the mixture is moist. Fill muffin cups 2/3 full.
7) Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
8) Remove from pan and let the muffins cool on a cooling rack.
SERVING
9)Serve as needed.
Editors Review
Carrot and Raisin Bran Muffins serves as a quick and easy breakfast. You can always make more and keep the muffins in the freezer, as they are quite handy.Chef
