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Fruity Carrot Muffins Recipe

When it comes to whole grains, these muffins pack a triple-whammy. Joyce Smith Williams of San Antonio, Texas, combines All-Bran cereal, ground flaxseed and oats to make these healthful muffins. If you have a small household, simply freeze the extras.

This recipe is:

Diabetic Friendly

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Fruity Carrot Muffins Recipe

Prep: 25 min. Bake: 10 min.

Yield: 18 Servings

25 10 35

Ingredients

1 cup All-Bran
3/4 cup ground flaxseed
3/4 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
3/4 cup buttermilk
1/2 cup unsweetened applesauce
1/4 cup canola oil
3/4 cup grated peeled apple
3/4 cup shredded carrots
3/4 cup raisins
1/3 cup chopped pecans

Directions

In a large bowl, combine the first nine ingredients. In another bowl, beat the eggs, buttermilk, applesauce and oil until blended. Stir into dry ingredients just until moistened. Fold in the apple, carrots, raisins and pecans.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 400° for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.

Nutritional Analysis: 1 muffin equals 175 calories, 8 g fat (2 g saturated fat), 24 mg cholesterol, 160 mg sodium, 26 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Originally published as Fruity Carrot Muffins in Country Woman January/February 2006, p41

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviewed on Nov. 24, 2009 by euge1

this is the best healthy recipe i have ever made...i just added extra apples raspberries blueberries and cranberries...and omitted the oil....loved this recipe