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Friday, April 2, 2010

Bran Muffins

These Bran muffins turned out so good! I used no oil or sugar, and added a healthy variety of pumpkins seeds, raisins, and carrot. They turned out very moist and flavorful and make a great snack with your afternoon Latte.

Bran Muffins

2 1/2 cups Wheat Bran
1 1/2 cup spelt flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon grated Nutmeg
1/2 teaspoon Sea Salt
1/4 cup Molasses
1 cup Apple Juice
1/2 cup Apple Sauce (no sugar added)
1 cup Carrot, shredded
1/2 cup Raisins
1/2 cup hulled pumpkin seeds (or Pepitas)

Preheat oven to 340 and line your cupcake tins with cupcake papers, or lightly oil cups. Mix dry ingredients; bran, flour, baking soda, baking powder, cinnamon, nutmeg, sea salt, and set aside. In a separate bowl mix together molasses, apple juice, apple sauce, carrot, raisins and Pepitas. Combine wet and dry ingredients and mix well. Batter should be thick and moist. If it seems too thick you can add more apple juice. Spoon batter into cupcake tins about 3/4 of the way full and bake for 25-30 minutes.

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