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    You are in: Home / Recipes / Carrot 'n' Spice Bran Muffins Recipe
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    Carrot 'n' Spice Bran Muffins

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on October 11, 2007

      These were good! I used bran flakes, applesauce for the oil & no coconut (I sprinkled some on the top instead). I also used whole wheat flour, about half the Splenda than called for (carrots are pretty sweet on their own!), and Splenda brown sugar. I also used LOTS of cinn! Baked nicely in 22 min. Thank u for sharing!

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    • on January 24, 2007

      We loved these muffins.They were very moist and quick and easy to make. I did make a couple of changes. I added a cup of whole wheat flour a 1/2 cup of chopped dates,and upped the milk to 1 1/2 cups. We will definately be making these again thanks for the recipe.

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    • on June 13, 2006

      okay, I think this recipe is a great base for bran muffins - let's admit it, bran alone is just plain boring! The combination of carrot and coconut is a great idea but to reduce the sugar I revamped this recipe slightly. I use 1 shredded apple, a pink lady apple is nice an sweet, I use sweetened coconut and don't add the 1/4 cup sugar, it doesn't need it. I also throw in a few chopped up walnuts and even a few frozen blueberries if I'm in the mood! I add a 1/4 teaspoon extra of baking powder and soda to guarantee some nice height on my muffins where the extra fruit might weigh them down. I've made this version about 4x now - makes a great mid morning work snack to get me to lunch!

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    • on January 21, 2006

      Very moist and tasty.I made 16 of these and put half of them in the freezer so I can take them out as I want them.Delicious!

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    • on June 19, 2005

      These muffins were very good. They would be great as a breakfast muffin, or even just for lunches. We ate a few as soon as they came out of the oven. I changed a few things when I made these: Added 3/4 Cup raisens, 2 Tsp Cinnamon, and I left out the coconut. I will definitely be making these again.

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    • on October 30, 2004

      Delicious and packed full of things that are good for you -- a wonderful breakfast muffin. When I made these I got 24 muffins--so we had some for breakfast and eating throughout the day and some to freeze for breakfasts/snacks later on. Thanks for sharing! We will be making these muffins often.

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    Nutritional Facts for Carrot 'n' Spice Bran Muffins

    Serving Size: 1 (1246 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 169.5
     
    Calories from Fat 64
    38%
    Total Fat 7.1 g
    11%
    Saturated Fat 2.2 g
    11%
    Cholesterol 25.8 mg
    8%
    Sodium 217.3 mg
    9%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 3.0 g
    12%
    Sugars 12.7 g
    50%
    Protein 3.4 g
    6%

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