Yield:
12 ServingsIngredients:
| 1 | c | wheat flour, flour |
| 1 | tb | baking powder |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | salt |
| 2 | c | Bran flakes |
| 1 | c | Skim milk, nonfat milk |
| 1 1/2 | c | Shredded carrots, carrots |
| 1/3 | c | Firmly packed sugars, brown brown sugar |
| 1 | egg, slightly beaten | |
| 2 | tb | Oil |
| 1/3 | c | raisins, seed raisins |
Preparation for Low Fat and Healthy Carrot cake muffins Recipe:
Preheat oven to 400øF. Mix flour, baking powder, cinnamon and salt in largebowl. Mix cereal and milk in another bowl; let stand 3 minutes. Stir in
carrots, sugar, egg and oil. Add to flour mixture; stir just until
moistened (batter will be lumpy). Stir in raisins. Spoon batter into muffin
pan which has been sprayed with vegetable cooking spray, filling each cup
2/3 full.
Bake 25 minutes or until golden brown. Serve warm.
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