Ingredients for Carrot Ginger Bran Muffins
- Unsweetened Apple Juice Concentrate
- 1 cup wheat bran
- Whole Wheat Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Ground Cinnamon
- Ground Ginger
- 1 large egg
- ½ cup plain yogurt
- 1 cup grated carrots
- 1 tablespoon grated fresh ginger
- ⅓ cup molasses
- ½ cup pumpkin seeds
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How to Make Carrot Ginger Bran Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a small saucepan, combine 1 cup apple juice and bring to a boil over high heat. Reduce heat and simmer until syrupy, about 10-12 minutes. Set aside to cool completely.
- In a large bowl, whisk together 1 cup wheat bran, 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground ginger.
- In a separate bowl, whisk together the cooled apple juice syrup, 1 large egg, ½ cup plain yogurt, 1 cup grated carrots, 1 tablespoon grated fresh ginger, and ⅓ cup molasses.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in ½ cup pumpkin seeds.
- Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 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
14g
Fat
3g
Carbs
5g
