Ingredients
-
2
-
1 1/4
-
1/3
-
2
-
1 1/2
-
1/2
-
1/2
-
1 1/4
-
1/2
-
1/4
-
2
-
1
-
1 1/2
-
1/2
-
Directions
Carrot ‘n’ Spice Bran Muffins, These moist, tasty muffins are chucked full of things that are good for you Muffins can be wraped in foil and and placed in freezer plactic bag or stored in airtight freezer container up to 1 month Maybe reheated in microwave or oven The recipe comes from Better Homes and Gardens , These turned out great, moist and not overly sweet The only thing I did differently was use 1 cup of coconut and omitted the raisins They tasted great with my morning coffee and have lots of nutrients , These were good! used bran flakes, applesauce for the oil & no coconut (I sprinkled some on the top instead) I also used whole wheat flour, about half the Splenda than called for (carrots are pretty sweet on their own!), and Splenda brown sugar I also used LOTS of cinn! Baked nicely in 22 min Thank u for sharing!
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Steps
|
1
Done
|
In a Large Mixing Bowl Combine Cereal, Milk, Oil, and Eggs; Let Stand 10 Minutes; Stir in Carrot, Coconut, and Raisins. |
|
2
Done
|
in Another Bowl Combine Flour, Brown Sugar, Sugar, Baking Powder, Soda, Cinnamon, and Salt. |
|
3
Done
|
Add Cereal Mixture to Flour Mixture; Stir Until Just Combined. |
|
4
Done
|
Grease Muffins Cups or Line With Paper Bake Cups; Fill Each 2/3 Full; Bake in a 375 Degree Oven For 15 to 20 Minutes or Until Toothpick Inserted Comes Out Clean, Serve Warm. |
