High Fibre Carrot Bran Muffins
The buttermilk and lemon zest in these scrumptious muffins keep them tender and light tasting.
Ingredients
- 375 ml or 1 1/2 cupswhole wheat flour
- 375 ml or 1 1/2 cupAll-Bran Original* cereal
- 125 ml or 1/2 cuppacked brown sugar
- 15 ml or 1 tbspground cinnamon
- 5 ml or 1 tspbaking powder
- 5 ml or 1 tspbaking soda
- 1 ml or 1/4 tspsalt
- 250 ml or 1 cupraisins or chopped dates
- 250 ml or 1 cupgrated carrots
- 425 ml or 1 3/4 cupbuttermilk or soured milk
- 50 ml or 1/4 cupvegetable oil
- 1egg, lightly beaten
- 1grated rind of lemon or orange
Directions
1. In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots. 2. Add buttermilk, oil, egg and lemon rind, stirring just until combined. 3. Spoon into greased non - stick muffin tins. Bake in 200°C (400°F) oven for 20 minutes or until tops are firm to the touch. YIELD: 12 muffins PER SERVING: 213 Calories 5g Protein 40g Carbohydrate 6g Fat 6g Dietary Fibre In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
