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LOW FAT CARROT CAKE MUFFINS
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Ingredients
1 cup flour
1 tbsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2 cups bran flakes
1 cup skim milk
1 1/2 cups shredded carrots
1/3 cup firmly packed brown sugar
1 egg, slightly beaten
2 tbsp oil
1/3 cup raisins
Method
Preheat oven to 400 degrees F. Coat 12 muffin pan cups with nonstick cooking spray.
Mix flour, baking powder, cinnamon and salt in large bowl; set aside.
Mix cereal and milk in another bowl; let stand 3 minutes.
Stir
in carrots, sugar, egg and oil. Add to flour mixture; stir just until
moistened (batter will be lumpy). Stir in raisins. Spoon batter into
prepared muffin cups, filling each cup 2/3 full.
Bake 25 minutes or until golden brown. Serve warm.
Makes: 12
Source: Kraft
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