Ingredients for Carrot And Bran Muffins
- ½ cup bran flakes
- 1 ½ cups whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Brown Sugar
- ½ teaspoon salt
- 4 large egg whites
- ¼ cup vegetable oil
- ½ cup unsweetened applesauce
- 1 tablespoon lemon juice
- 1 ½ cups grated carrots
- ½ cup raisins
- 1 cup buttermilk
- ¾ cup granulated sugar
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How to Make Carrot And Bran Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease and flour the tin.
- In a large bowl, whisk together 1 ½ cups whole wheat flour, 1 cup all-purpose flour, ½ cup bran flakes, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, ¾ cup granulated sugar, and ½ teaspoon salt.
- In a separate bowl, whisk together 4 large egg whites, ¼ cup vegetable oil, 1 cup buttermilk, ½ cup unsweetened applesauce, and 1 tablespoon lemon juice.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in 1 ½ cups grated carrots and ½ cup raisins.
- Fill each muffin cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
33g
Fat
1g
Carbs
8g
