1/4 can (3 oz) frozen unsweetened apple juice concentrate
1/2 c wheat bran
1 1/4 c whole-wheat or other whole-grain flour
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground dried ginger
1 egg, beaten
1/2 c yogurt (such as Dannon Activia)
1/2 c shredded carrots
1 tsp grated fresh ginger
3 Tbsp molasses
1/4 c pumpkin seeds
1/2 c wheat bran
1 1/4 c whole-wheat or other whole-grain flour
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground dried ginger
1 egg, beaten
1/2 c yogurt (such as Dannon Activia)
1/2 c shredded carrots
1 tsp grated fresh ginger
3 Tbsp molasses
1/4 c pumpkin seeds
1. Preheat oven to 375°F.
2. Boil juice over high heat until it becomes syrupy. Set aside and let cool.
3. In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
4. In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
5. 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.
Makes 12. Per muffin: 109 cal, 3 g fat (0.5 g sat), 177 mg sodium, 20 g carbs, 3 g fiber, 4 g protein
2. Boil juice over high heat until it becomes syrupy. Set aside and let cool.
3. In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
4. In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
5. 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.
Makes 12. Per muffin: 109 cal, 3 g fat (0.5 g sat), 177 mg sodium, 20 g carbs, 3 g fiber, 4 g protein
They're cooling on the rack right now... they look pretty good, and I think they'll taste good, too!
They sure do taste good! :-)
ReplyDeleteLook tasty!
ReplyDelete