A decently healthy snack or breakfast.
| 1 | cup wheat bran |
| 1 1/2 | cups whole wheat flour |
| 1/4 | cup brown sugar |
| 1 1/4 | cups skim milk |
| 1 | egg |
| 2 | tbsp. canola oil |
| 1 1/4 | cup carrots, shredded |
| 1/4 | cup raisins |
| 1/8 | tsp salt |
| 1 | tsp baking soda |
| 1 | tsp baking powder |
| 3 | tsp cinnamon |
| 3 | tsp ginger |
- Have oven pre-heated to 400 degrees. Prepare a muffin tin with liners or baking spray.
- Combine all dry ingredients and stir well.
- Add raisins and shredded carrots to the dry ingredients and stir well.
- In another bowl, whisk together all liquid ingredients.
- Mix everything together until the batter is just moist. Don't overmix or the muffins will be tough.
- Bake 15 minutes or until muffins rise and a toothpick inserted in the center comes out clean.
Breads, Breakfast, Snacks, Bake, Quick, Vegetarian
| Nutrition Facts | ||||||
Serving Size 71.4g |
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Amount Per Serving |
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|
Calories 131 Calories from Fat
28 |
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% Daily Value* |
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|
Total Fat
3.1g 5%
|
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|
Saturated Fat
0.3g 2%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
16mg 5%
|
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|
Sodium
156mg 6%
|
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|
Total Carbohydrates
23.7g 8%
|
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|
Dietary Fiber
3.3g 13%
|
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|
Sugars
6.6g |
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|
Protein
3.9g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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