Carrot Raisins Bars

Submitted by Chef mariajane

"These yummy bars are made with wholesome ingredients including grated carrots, raisins, honey and yogurt. They're delicious daytime or after-school snacks. You can pack this nourishing treat for lunch also. This recipe can be made into muffins too - use an ice-cream scoop to measure batter into greased or paper-lined muffin cups. ENJOY!!"

 

• Ready In: 20mins
• Ingredients: 14
• Yields: 18 bars

ingredients

• 1 1⁄2 cups wheat bran
• 1 cup Robin Hood Nutri Flour Blend
• 1 cup grated carrot
• 1⁄2 cup brown sugar, packed
• 1⁄2 cup raisins
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon salt
• 1 cup plain yogurt
• 1⁄4 cup honey
• 1⁄4 cup crisco vegetable oil or 1/4 cup canola oil
• 1 egg

directions

1. Preheat oven to 375°F Grease or line a 9x13-inch baking dish with parchment paper.
2. Combine bran, flour, carrots, brown sugar, raisins, baking powder, cinnamon, baking soda, nutmeg and salt in a large bowl,.
3. Whisk yogurt, honey, oil and egg in a separate bowl. Add these ingredients to flour mixture. Stir well to combine. Batter will be thick.
4. Place batter into prepared pan. Bake in preheated oven 20-25 minutes or until a toothpick inserted in the center comes out clean. Cut into 18 bars.
5. If you are making muffins, bake at 375F, for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

Reviews

[Momma Moose]

Those Carrot Raisin Bars are delicious. I made them with Buttermilk instead of yogurt. They dissapeared real fast.I have made those several times. Nice and moist.

 

[jessi_mcg]

Mmmm...these were lovely! I made quite a few subs, but nothing that really altered the essence of the recipe. I used oat bran instead of wheat bran and buttermilk instead of yogurt based on what I had on hand, and used about 1/4 c chopped walnuts instead of raisins due to personal preference. I also subbed one tablespoon olive oil and 2 T applesauce to cut back a bit on the fat. These really turned out great, and I actually got 18 regular-sized muffins out of the recipe (I think I have some crazy baking powder!). I agree with previous reviewers that the cinnamon and nutmeg were the real stars of the recipe. Thanks so much for posting; these will definitely go straight into my keeper file! Made for Veg*n Swap 19.

 

[Annacia]

I chose muffins and with the exception of using Splenda brown sugar and using less raisins made them exactly as directed. They are wonderful bran muffins, moist and delicious. My sacrificial taste test muffin left me wanting to grab another. The cinnamon is without a doubt the recipe star and shines brilliantly. Thanks again for another delightful recipe Kat. :D

 

[Roxygirl in Colorado]

These are great bran muffins! The texture looks really dense, but the top has a slight crunch and the insides nice and tender. I loved the large amount of cinnamon. I used a new jar of Penzey's brand and it was heaven! I did use part molasses for the honey, since I was short.I am going to be making these often. Thanks Katzen, for posting. Roxygirl