Carrot Ginger Bran Muffins yield 3 dozen
Ingredients:
1/2 can 3 oz frozen unsweetened apple juice concentrate
1 1/4 cups wheat bran
3 cups plus 2 Tbsp whole-wheat flour
2 1/2 tsp baking soda
1 1/4 Tbsp baking powder
1 Tbsp ground cinnamon
1/2 Tbsp ground dried ginger
3 eggs, beaten
2 1/3 cups yogurt
1 1/4 cups shredded carrots
2 Tbsp grated fresh ginger
1/2 cup molasses
1/2 cup pumpkin seeds
Directions:
1.Preheat oven to 375 degrees 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.
1/2 can 3 oz frozen unsweetened apple juice concentrate
1 1/4 cups wheat bran
3 cups plus 2 Tbsp whole-wheat flour
2 1/2 tsp baking soda
1 1/4 Tbsp baking powder
1 Tbsp ground cinnamon
1/2 Tbsp ground dried ginger
3 eggs, beaten
2 1/3 cups yogurt
1 1/4 cups shredded carrots
2 Tbsp grated fresh ginger
1/2 cup molasses
1/2 cup pumpkin seeds
Directions:
1.Preheat oven to 375 degrees 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.