Carrot Bran Muffins
1 cup boiling water
1 cup coarse bran
1/4 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla
1 and 1/2 cups whole wheat flour
1 and 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/4 cup preferred sweetener (or sugar)
1/4 cup natural applesauce
1 cup fat free sour cream
4 oz. jar baby carrots
1 cup finely shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins
In a small saucepan, mix bran and boiling water. Remove from heat and let stand for 10 minutes. Preheat the oven to 350 degrees.
Meanwhile combine honey, oil, vanilla and eggs in a large bowl.
Mix whole wheat flour, baking soda, preferred sweetener (or sugar) and cinnamon in a separate bowl to combine.
Add egg mixture to the flour mixture. Then add applesauce and the fat free sour cream.
Then stir in the bran mixture, shredded carrots, jar of baby carrots, raisins and walnuts. Add cupcake liners to a muffin tin and pour in the batter.
Bake at 350 degrees for about 25 minutes. Yields approximately 18 muffins at 135 calories each.