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| Carrot Muffins By William William loves to make these muffins, not only because they are full of vitamins, but because they are yummy. So.... if you like carrot cake or carrot bread, you're sure to love these delectable muffins. Delicious with butter, or maybe top with some sweetened creamed cheese! Great for Easter Morning! Ingredients 2 cups whole wheat flour 2/3 cup ready-to-eat bran flakes 2 tsp. baking powder 1 tsp. ground cinnamon 1/4 tsp. grated nutmeg 1 1/2 cups skim milk 1 1/2 cups shredded carrots 1/2 cup raisins 1/4 cup egg substitute 1/4 cup honey 2 tbsp. canola oil 2 tbsp. molasses Directions In a large bowl, combine the flour, bran flakes, baking powder, cinnamon and nutmeg. In a medium bowl, combine the milk, carrots, raisins, egg substitute, honey, oil and molasses. Stir the liquid ingredients into the dry ingredients until just blended, but don't overmix. Coat 12 muffin cups with nonstick spray. Fill about three-quarters full with the batter. Bake at 375 degrees F for 20 to 25 minutes. Taste of the Tunnels Index |
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