Carrot, Sunflower Seed, and Raisin Bran Muffins (Vegan)

[Guest guest]

2 1/2 cups wheat bran

1 1/2 cups whole wheat flour

2 t. baking soda 2 t. baking powder 1 t. cinnamon

1/2 t. ground ginger

1/2 t. sea salt

1/4 t. ground nutmeg

1 1/2 cups apple juice

1/4 cup blackstrap molasses

2 T. sunflower oil, plus additional for oiling pan

3/4 cup carrots, shredded

1/2 cup sunflower seeds

1/2 cup raisins

 

 

Using a little sunflower oil, lightly oil a muffin pan and set aside.

In a large bowl, place the wheat bran, whole wheat flour, baking soda,

baking powder, cinnamon, ginger, salt, and nutmeg, and stir well to

combine. In a small bowl, place the apple juice, molasses, and

sunflower oil, and whisk well to combine. Add the wet ingredients to

the dry ingredients and stir well to combine. Add the remaining

ingredients and gently fold them into the muffin batter. Fill each of

the prepared muffin cups 3/4 full with the batter. Bake at 350 degrees

for 25-30 minutes or until an inserted toothpick comes out clean.

Remove the muffin tin from the oven and allow the muffins to cool for

several minutes before removing them from the muffin tin. Store the

completely cooled muffins in an airtight container.

 

Yield: 1 Dozen

 

*** I made these. They were good but a little dry and dense. Also my

mix made a dozen, but I had the cups filled to the top. They seem

really healthy though based on the ingredients. I'll add more raisins

and more liquid next time.

[Guest guest]

OH this sounds like something I would really like. Thanks.

Judy

-

Lisa Veg*n

Monday, October 09, 2006 6:39 AM

Carrot, Sunflower Seed, and Raisin Bran Muffins

(Vegan)

 

 

2 1/2 cups wheat bran

1 1/2 cups whole wheat flour

2 t. baking soda 2 t. baking powder 1 t. cinnamon

1/2 t. ground ginger

1/2 t. sea salt

1/4 t. ground nutmeg

1 1/2 cups apple juice

1/4 cup blackstrap molasses

2 T. sunflower oil, plus additional for oiling pan

3/4 cup carrots, shredded

1/2 cup sunflower seeds

1/2 cup raisins

 

 

Using a little sunflower oil, lightly oil a muffin pan and set aside.

In a large bowl, place the wheat bran, whole wheat flour, baking soda,

baking powder, cinnamon, ginger, salt, and nutmeg, and stir well to

combine. In a small bowl, place the apple juice, molasses, and

sunflower oil, and whisk well to combine. Add the wet ingredients to

the dry ingredients and stir well to combine. Add the remaining

ingredients and gently fold them into the muffin batter. Fill each of

the prepared muffin cups 3/4 full with the batter. Bake at 350 degrees

for 25-30 minutes or until an inserted toothpick comes out clean.

Remove the muffin tin from the oven and allow the muffins to cool for

several minutes before removing them from the muffin tin. Store the

completely cooled muffins in an airtight container.

 

Yield: 1 Dozen

 

*** I made these. They were good but a little dry and dense. Also my

mix made a dozen, but I had the cups filled to the top. They seem

really healthy though based on the ingredients. I'll add more raisins

and more liquid next time.

 

 

 

 

 

 

[Guest guest]

This sounds great and thanks for the hint. Moving

towards vegan but finding it hard to spot all milk and

egg additives in some products. Can't imagine being

highly allergic to any of this. That must be very

difficult.

Debbie