Low Fat Carrot Cake Muffins
- Main Ingredient: Bran Raisins
- Preparation: Baked Goods
- Course: Cakes
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Yield:
Low Fat Carrot Cake Muffins ingredients
- 1 c flour
- 1 T baking powder
- 1 t Cinnamon; ground
- 1⁄4 t Salt
- 2 c bran flakes
- 1 c milk, skim
- 1 1⁄2 c Carrots, shredded
- 1⁄3 c brown sugar, firmly packed
- 1 Egg; lightly beaten
- 2 T Oil
- 1⁄3 c Raisins
Cooking Low Fat Carrot Cake Muffins
1. Preheat oven to 400 degrees.
2. Mixi flour, baking powder, cinnamon and salt in large bowl.
3. Mix cereal and milk in another bowl; let stand 3 minutes.
4. Stiri in carrots, sugar, egg and oil. Add to flour mixture; stir just until moistened (batter will be lumpy).
5. Stir in raisins.
6. Spoon batter into muffin pan which has been sprayed with vegetable cooking spray, filling each cup 2/3 full.
7. Bakei 25 minutes or until golden brown.
8. Serve warm.
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