CARROT GINGER BRAN MUFFINS
From Women's Health Magazine, these taste awesome and they're really healthy for you! I like to put them in the fridge and microwave one for breakfast. Here's Women's Health Mag description: You may still be sporting sandals, but cold and flu season will be back faster than you can say "Gesundheit!" Protect yourself with this spicy triple threat. 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," Zeratsky says. Another weapon: yogurt. Studies show that its good-for-you bacteria provide another line of defense against microbes.
Provided by Anomalyk
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 93.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 18.9, Sodium 167.1, Carbohydrate 16.2, Fiber 2.9, Sugar 3.6, Protein 3.7
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Marie Nicole Chery
[email protected]I love the combination of flavors in these muffins. The carrots and ginger complement each other perfectly.
Tina Ueaieta
[email protected]These muffins are a bit too sweet for my taste.
Christina colon
[email protected]I've been looking for a healthy muffin recipe, and this one is perfect. It's low in sugar and fat, and it's packed with nutrients.
Abdullahi Ibrahim
[email protected]These muffins are so easy to make, and they're always a hit with my family and friends.
Little Adventures
[email protected]I'm not sure what I did wrong, but my muffins turned out dry and crumbly.
Abinash Tharu
[email protected]These muffins are a great way to use up leftover carrots. They're also a good source of fiber and vitamin A.
Shabrin Sultana
[email protected]I love the moist texture and the subtle sweetness of these muffins.
Sebastian Benalcazar
[email protected]These muffins are the perfect healthy snack. They're packed with carrots and bran, and they're not too sweet.
Amandaa O'Neill
[email protected]Not a fan of the ginger flavor in these muffins.
Jaylyn Gonzalez
[email protected]I've tried this recipe a few times and it always turns out great. It's a keeper!
morgan Jessica
[email protected]I made these muffins for my family and they were a hit! Everyone loved the flavor and texture.
Rj inam zaga
[email protected]These muffins are a bit too dry for my taste.
Asanda Ngcobo
[email protected]I love these muffins! They're moist and flavorful, and the perfect grab-and-go breakfast or snack.
Rosalia
[email protected]Easy to make and turned out great!
Caleb Bouchard
[email protected]These carrot ginger bran muffins are a delightful treat! The combination of flavors is perfect, with the sweetness of the carrots and the warmth of the ginger perfectly balanced. The bran adds a nice texture and nutty flavor. I will definitely be mak