Carrot- Ginger Bran Muffins

By Caryl

Healthy and delicious! Car­rots are rich in immune-boosting vitamin A, zinc-packed pumpkin seeds ward off infection, and apple juice flows with sniffle-stifling vitamin C. "If your body needs to protect itself or heal, these three vitamins are essential in these nutrient packed carrot ginger bran muffins.

Ingredients

• 1/4 (3-ounces) can frozen unsweetened apple juice concentrate
• 1/2 cup wheat bran
• 1 1/4 cups whole-wheat or other whole-grain flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon dried ginger, ground
• 1 egg, beaten
• 1 cup yogurt
• 1/2 cup carrots, shredded
• 1 teaspoon fresh ginger, grated
• 3 tablespoons molasses
• 1/4 cup pumpkin seeds

Preparation

Step 1

Preheat oven to 375°F.

Boil juice over high heat until it becomes syrupy. Set aside and let cool.

In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.

In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.

Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.


CALORIES 108.6 CAL
FAT 2.6 G
SATURATED FAT 0.5 G
CHOLESTEROL 18.3 MG
SODIUM 177.1 MG
CARBOHYDRATES 19.8 G
TOTAL SUGARS 8.3 G
DIETARY FIBER 2.6 G
PROTEIN 4.1 G