Carrot Ginger Bran Muffins

Total Time
35mins
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

Very good. It's moist and low calorie! I changed a few things.
I added 2 tsbp flaxseed meal, upped the ginger to 2 tsp, added 1/4 c bran and 1/4 c less of the flour, And 1/4 cup more of shredded carrot.
My son and husband loved it as did I. Something I can get my kids to eat good and healthy- be full, and want more of it!

4 5

The flavor is wonderful, but shouldn't there be some oil? They don't stick to the pan because of the liners, but boy, do they stick to those!