Morning Glory Muffins
Nonstick vegetable oil cooking spray
2 1/2 cups whole wheat pastry flour
3 tablespoons wheat or oat bran
1/2 teaspoon Clabber Girl Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 eggs, room temperature
3/4 cup plus 2 tablespoons liquid fruit juice concentrate or Fruit Juice Reduction
1/2 cup skim milk
2 tablespoons vegetable oil, such as canola
1 1/3 cups grated carrots
1/3 cup raisins
1 tablespoons lemon juice
1 1/2 tablespoons orange zest
Position a rack in the center of the oven and preheat to 350°. Lightly spray a (2 l/2 X l l/2-inch) muffin pan with nonstick vegetable spray.
Sift together the flour, bran, baking soda, cinnamon, ginger, and salt into a medium bowl and make a well in the center.
In a medium bowl, whisk the eggs for a few minutes until thickened and the color lightens. Add the fruit juice concentrate, skim milk and oil. Pour into the well and stir with a wooden spoon just until combined. Stir in the carrots, raisins, lemon juice and orange zest.
Spoon the batter into the prepared tin, filling about three-fourths full. Bake the muffins until a toothpick inserted in the centers comes out clean and the tops spring back when pressed with a finger, 20 to 25 minutes. Cool for 2 minutes, then run a knife around the inside of the cups to release the muffins, and remove from the cups. Serve the muffins warm or at room temperature.
Makes about 1 dozen muffins
Recipe by Mani Niall - Mix it up with Mani
This recipe is fairly low in fat and for this reason, substitutions are not a good idea. The whole wheat pastry flour is a low gluten flour, good for texture, available in most supermarkets or natural foods stores. Freshly grated carrots work best, the commercially packaged types are generally too thick and do not cook properly.