LowProRecipes.com

Carrot muffins

Yield

Number of servings: 12
Serving size: 1 muffin

Ingredients

  • 40 g All-bran buds
  • ½ cup (125 ml) hot water
  • 220 g of wheat starch (about 1 ¾ cups or 425 mL) (0454 or 2203)
  • 20 g cake flour
  • 2 Tbsp (30 ml) original coarse unflavored Metamucil
  • 50 g Jello instant vanilla pudding mix
  • 3 Tbsp (45 ml) sugar
  • 2 tsp (10 ml) baking powder
  • 1 tsp (5 ml) sodium bicarbonate
  • 1 tsp (5 ml) cinnamon
  • 1 cup (250 ml) shredded carrots
  • ½ cup (125 ml) melted butter
  • 6 Tbsp (90 ml) crushed pineapple (without juice)
  • 6 Tbsp (90 ml) water
  • 1 Tbsp (15 ml) vinegar

Preparation

  • Preheat oven to 400F.
  • In a small bowl, mix together the All-Bran buds and hot water. Set aside until the cereals absorb all the water.
  • In another bowl, mix together the dry ingredients. Add the shredded carrots.
  • In another bowl, mix together the wet ingredients (except vinegar). Add the cereal mix. Mix well.
  • Add the wet ingredients to the dry ingredients. Stir only to moisten dry ingredients. Do not overmix.
  • Add vinegar. Mix gently. You'll hear the bubbles! This is to help give volume to the final product. The muffin will not taste like vinegar!
  • Spoon into 12 muffin cups coated with a paper mold.
  • Bake for 18 to 20 minutes.

Note : Freezes well. Simply thaw at room temperature or in the microwave oven for 30-45 seconds.

Nutritional facts

  • Energy
    186 kcal
  • Protein
    0.7 g
  • PHE
    36 mg
  • TYR
    26 mg
  • LEU
    58 mg
  • VAL
    42 mg
  • ILE
    34 mg
  • MET
    14 mg
  • LYS
    40 mg
  • Energy
    2234 kcal
  • Protein
    8.3 g
  • PHE
    435 mg
  • TYR
    316 mg
  • LEU
    702 mg
  • VAL
    499 mg
  • ILE
    407 mg
  • MET
    172 mg
  • LYS
    485 mg
© Genevieve Lafrance 2020