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Carrot Bran Muffins
Yield: 12 Large Muffins
1. Spray muffin pan with no-stick cooking spray
2. In a large mixing bowl thoroughly stir water into bran; stir in raisins, nuts, and carrots; let stand at least 5 minutes:
1 1/2 cups wheat bran (not boxed cereal flakes; just plain bran)
1/2 cup boiling hot water
1/2 cup raisins (soaked in water 5 minutes to soften; drained)
1/2 cup chopped walnuts
1 cup grated fresh carrot
3. Place in blender; blend at high speed 4 minutes until smooth:
1 cup buttermilk
2 eggs
1/2 cup honey
1 cup whole wheat pastry grain (not flour)
4. Combine and add all at once to liquid ingredients in blender and blend in briefly, but thoroughly:
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
5. Pour batter into softened bran mixture; blend all thoroughly, but briefly with rubber spatula or mixing spoon. Do not overmix!
6. Fill muffin cups evenly, each almost full; bake at 350?F for 20-25 minutes. Allow to cool 5-10 minutes until muffins can easily be removed from the pan with a gentle tug on one side of muffins.
Per Muffin (using whole medium eggs, 1% fat buttermilk)
Calories: 189; Total Fat: 5 grams
Fiber: 5 grams
Courtesy of Stephanie Shank
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by Joybel 17th March 2011
I have never heard of whole wheat pastry grain. Where does one buy it, Is it whole grain as the name suggests and does it absorb fluid or are my teeth likely to break.
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