Carrot Muffins
Posted in Muffin, Vegetable Breads on the March 5, 2008
Ingredient :
1 1/2 c Whole-wheat flour
3 Carrots, 1c grated
2 Eggs
1/4 c Vegetable oil
1 ts Salt
1 1/2 c Skim milk or orange juice
1 1/2 ts Baking soda
2 tb Vinegar
1 ts Cinnamon
1/2 c Honey
1/2 ts Nutmeg
1/4 c Molasses
1 1/2 c Natural bran
1/2 c Raisins
How To …
Combine flour, salt, baking soda, cinnamon, nutmeg and a whole in food processor, 4 to 5 seconds. Pour into a large bowl. Process until pureed carrots and add to dry ingredients. Process eggs and the oil for 2 to 3 seconds and add to bowl with the milk, vinegar, honey, molasses and raisins. Stir with a wooden spoon until mixture just do not mix too. Spoon batter into paper-lined muffin tins and bake at 375F for 20 to 25 minutes. This bread recipes could serve up to twenty four people.
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