Carrot Muffins

Name: Carrot Muffins
Yield: Makes 12 Muffins
Cuisine: United States
Ingredients: 1 teaspoon baking soda; ½ cup mashed banana; 1½ cups finely shredded or grated raw carrots; 1 cup bran cereal (All-bran or 100% Bran); 1 tablespoon grated lemon zest; ½ cup raisins or dried currants; ⅓ cup sesame seeds; ½ cup fresh orange juice; ⅔ cup nonfat yogurt; 2 teaspoons ground cinnamon; 1½ cups whole wheat flour; 1 teaspoon baking powder; ½ teaspoon ground cloves; 1 teaspoon ground allspice; ¼ cup honey; 2 tablespoons vegetable oil

Preparation info

Makes
12
Muffins

Difficulty
Medium

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

Belgian-born Michel Stroot is chef at The Golden Door, the luxurious spa north of San Diego. He was successfully coaxing the natural flavor from foods and making them delicious without adding fat long before it became a trend.

Ingredients

½ cup raisins or dried currants
1½ cups whole wheat flour
1

Americas
United States
Bread
Vegetarian

Method

Heat oven to 350°F. Use nonstick muffin pans and spray with nonstick cooking spray, or use paper muffin cup liners.
Place the raisins in a bowl and add boiling water to cover. Let stand until plump, about 15 minutes. Drain and pat dry.
Combine the flour, bran, sesame seeds, cinnamon, allspice, cloves, baking powder, and baking soda in a large bowl and