Pineapple Carrot Raisin Muffins Recipe
Ingredients
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt (optional)
1 1/2 cups bran cereal
1 can (8 ounces) crushed unsweetened pineapple, undrained
1/2 cup unsweetened orange juice
2 egg whites
1/4 cup vegetable oil
3/4 cup shredded carrots
1/3 cup seedless raisins
Nonstick vegetable cooking spray
Directions
Stir together flours, sugar, baking powder and salt.
Set aside.
In large mixing bowl, combine Kellogg's All-Bran cereal, pineapple including juice and orange juice.
Let stand 2 minutes or until cereal is softened.
Add egg whites and oil.
Beat well.
Stir in carrots and raisins.
Add flour mixture, stirring only until combined.
Portion batter evenly into twelve 2 1/2-inch muffin cups coated with cooking spray.
Bake at 400°F about 25 minutes or until lightly browned.
Set aside.
In large mixing bowl, combine Kellogg's All-Bran cereal, pineapple including juice and orange juice.
Let stand 2 minutes or until cereal is softened.
Add egg whites and oil.
Beat well.
Stir in carrots and raisins.
Add flour mixture, stirring only until combined.
Portion batter evenly into twelve 2 1/2-inch muffin cups coated with cooking spray.
Bake at 400°F about 25 minutes or until lightly browned.
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