Carrot Bran Muffins

Carrot-Bran Muffins

1 cup white whole wheat flour (King Arthur Brand)
1/2 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup packed brown sugar
1 tablespoon vegetable oi
1/2 cup skim or 1% milk
1 cup shredded carrots (1 to 2 carrots)
1 8 once can crushed pineapple, drained
1/2 cup raisins
1/2 cup chopped walnuts-optional
Preheat the oven to 400*F.


Coat one 12-or two 6-muffin tins with nonstick baking style spray.
In medium size bowel sift flour, salt baking powder, cinnamon together whisk in bran.
Beat egg, brown sugar and oil with an electric mixer set on high until smooth.
Add the milk and beat again.
Add carrots, pineapple and raisins and beat again.
Mix the flour into the batter just until combined.
Stir in nuts.
Spoon the batter into the muffin cups so that each is about two-thirds full.
Bake for 20 to 25 minutes or until the muffins are lightly browned and a toothpick inserted in center comes out clean. Cool in the tin set on a wire rack for about 5 minutes. Remove the muffins from the tin and eat them warm, or let them cool completely on wire rack.
Store in fridge.

These muffins are tasty and good for you!

This recipe is from The New Doctor Cookie Cookbook