FLAX AND CARROT MUFFINS

FLAX AND CARROT MUFFINS*

Ingredients

1 cup ALL-BRAN® Cereal

1 cup buttermilk

1 1/2 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon Stevia Powder Concentrate mixed with 1 Tablespoon of water

1/4 cup flaxseed ground

3 tablespoons flaxseed whole

1 cup raisins

1 1/2 cups carrots grated

1/2 cup plus 2 Tablespoons orange juice

1 egg slightly beaten

3 tablespoons vegetable oil

Instructions

1. Preheat oven to 375 degrees F. Prepare muffin tins by spraying with vegetable oil spray.
2. In a large bowl, combine bran cereal and buttermilk. Let sit for 10 minutes.
3. In another large bowl, combine whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice, ground flaxseed, and whole flaxseed. Stir well to blend. Stir in raisins and set aside.
4. Into the bran/buttermilk mixture, beat in the grated carrots, orange juice, beaten egg, Stevia/water mixture and vegetable oil. Add to the dry ingredients, stirring just until blended. Do not over mix!
5. Spoon into the prepared muffin cups. Bake for 25 to 30 minutes, or until tester comes out dry.

Vickie's Notes: I replaced 1/2 cup of brown sugar with 1/2 teaspoon of powdered Stevia dissolved in one tablespoon of water. I increased orange juice from 1/2 cup to 1/2 cup plus 2 Tablespoons of orange juice. I increased raisins to 1 cup. *Original recipe was published in Ottawa Citizen newspaper and modified by me.