Carrot Cake muffins

I made these yesterday and brought them in to work. Very popular.

Carrot Cake muffins

1 ½ c Bran Cereal
1 c Water, hot
3 Tbsp Oil
2 Eggs
2 c  Flour
2 tsp Baking Powder
½ tsp Salt
½ tsp Cinnamon
¼ tsp Nutmeg
1/3 c Brown Sugar
¼ c Flax seed meal (Bob’s Red Mill)
½ tsp vanilla
2 Large Carrots, shredded (about 1 cup)
2 Tbsp Coconut, shredded
¼ c Raisins (brown and golden mixed – I like to cut each on in half)
1/2 c Walnuts, chopped

Preheat Oven to 375. Grease 2 muffin tins. Put cereal in a large mixing bowl and cover with hot water. Let sit for 10 min until cereal has softened.  Add the oil and eggs and mix well.  Add dry ingredients; flour, baking  powder, salt, cinnamon, nutmeg, brown sugar and flaxseed meal. Blend well. Stir in carrots, coconut, raisins and walnuts. Spoon out into muffin tins, about 2/3 full. Bake for 20 min or until golden brown. Cool for a few minutes in the pan on a rack and then pop muffins out. Cool completely before storing them. Makes 24.

Variations:

Add ½ c crushed pineapple
Exchange oil for ½ c Applesauce
Add ¼ cup sunflower seeds
Exchange pecans for walnuts

“Flaxseed meal contains Lignans, which are phyto-chemicals. Ground flaxseeds have a nutty taste and are a noted health-giving digestive aid. They are also high in fiber and are powerful natural cholesterol controllers.”  I use Bobs Red Mill.

March 28, 2012 Posted by: Leave a comment - Permalink

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