Carrot, Sunflower Seed, And Raisin Bran Muffins

Recipe Ingredients

2 1/2 cups	592ml	Wheat bran
1 1/2 cups	93g / 3.3oz	Whole-wheat flour
2 teaspoons	10ml	Baking soda
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Sea salt
1/4 teaspoon	1.3ml	Ground nutmeg
1 1/2 cups	355ml	Apple juice
1/4 cup	59ml	Blackstrap molasses
2 tablespoons	30ml	Sunflower oil - plus
		Additional for oiling pan
3/4 cup	82g / 2.9oz	Carrots - shredded
1/2 cup	55g / 1.9oz	Sunflower seeds
1/2 cup	80g / 2.8oz	Raisins

Recipe Instructions

Using a little sunflower oil, lightly oil a muffin pan and set aside.

In a large bowl, place the wheat bran, whole wheat flour, baking soda, baking powder, cinnamon, ginger, salt, and nutmeg, and stir well to combine.

In a small bowl, place the apple juice, molasses, and sunflower oil, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir well to combine. Add the remaining ingredients and gently fold them into the muffin batter.

Fill each of the prepared muffin cups 3/4 full with the batter. Bake at 350 degrees for 25 to 30 minutes or until an inserted toothpick comes out clean.

Remove the muffin tin from the oven and allow the muffins to cool for several minutes before removing them from the muffin tin. Store the completely cooled muffins in an airtight container.

This recipe yields 1 dozen.

Source:
The Vegan Chef at http://www.veganchef.com

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