Golden Carrot Bran Muffins - healthy, guilt free eating at it's best! - xpst

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Xposted TNT, Veg, MCTT

 

Hi friends,

 

These are very good especially if you are looking for something to munch on

that is low cal/fat. If you know folks who are really watching their

calorie and fat intake, make them some of these and they will thank you.

Be sure to include a nice jar of jam to go with. I like apricot on them

especially.

 

Brenda Adams

 

* Exported from MasterCook *

 

Golden Carrot Bran Muffins - Low-Fat & Tasty

 

Recipe By :Veggie Life magazine, Sept 1994, pg. 35

Serving Size : 15 Preparation Time :0:00

Categories : Muffins

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup bran flakes cereal -- crushed

1/4 cup brown sugar, packed

1 1/4 cups skim milk

1 egg -- beaten

3 tablespoons canola oil

1 1/2 cups grated carrots

1/3 cup chopped pecans

1/4 cup raisins

 

Preheat oven to 400 degrees F. Sift flour, baking powder, baking soda,

cinnamon, and nutmeg together in a large bowl.

 

Add bran flakes and brown sugar to dry ingredients.

 

In a small bowl, mix milk, egg and oil. Pour liquid ingredients over dry

ingredients, mix until blended. Fold in carrots, raisins and pecans.

 

Spoon batter into lightly greased muffin cups. Bake 15 minutes or until

done. Makes 12 muffins. (Made 15 for me.)

 

Brenda's review: This recipe was one of several from article called Muffin

Magic By Dorothy Rieke in Veggie Life Mag. It is a really good keeper

recipe for times when you want guilt free muffin munching. (The other

recipes from article that I've tried were good too -- in fact, I have

marked " great " next to one of them.) This recipe made 15 muffins for me.

They were moist and tender. We particularly liked them with apricot

preserves as a spread. They were gone within about 24 hours. I asked my

husband if he were NOT into really healthy food, would he want the muffins

and he said probably not - for one thing they aren't very sweet and I

noticed the lack of white flour and the taste (or consistency?) of ww flour

made them taste a bit 'health foody " . However, they really are good for

folks who want a great, low-fat, tasty muffin. I will make these again. I

hope I don't scare some of you off, because these really are good muffins

and seem to be less fattening than many cookies are. Typos by Brenda Adams

<badams007

 

Description:

" For a supremely healthy muffin that's low-fat, this is darned good! "

Source:

" Veggie Life magazine, Sept 1994, pg. 35 "

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 123 Calories; 5g Fat (35.2% calories

from fat); 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 13mg

Cholesterol; 128mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0

Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0