Carrot Ginger Bran Muffins

Recipe courtesy of the Oaks at Ojai

Servings: 12

Ingredients

¼ cup frozen unsweetened apple juice concentrate

½ cup wheat bran

1 cup whole wheat flour

1 tsp. baking soda

1 ½ tsp. baking powder

1 tsp. ground cinnamon

½ tsp. ground dried ginger

1 egg, beaten

½ cup yogurt

½ cup shredded carrots

1 tbs. fresh ginger, grated

3 tbs. molasses

¼ cup pumpkin seeds

Preparation

1. Preheat oven to 375 degrees.

2. Boil juice over high heat until it becomes syrupy. Set aside to 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 juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and fold in pumpkin seeds.

5. Spoon batter into paper-lined muffin cups. Bake for 18-20 minutes or until tops spring back when lightly touched. Cool on a wire rack.

Recipe Nutrient Analysis

Calories: 109

Fat: 3g

Sodium: 103 mg

Carbohydrates: 20g

Fiber: 3g

Protein: 4g