Carrot Bran Muffins

These are moist and full of fiber (and they taste great!) Kids love ’em!

1 1/3 cup grated carrot
1 3/4 cup flour
1/4 cup bran (I buy mine at the bulk food section, or you can smash up bran cereal)
2 tsp. baking soda
1 Tbs. cinnamon
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup orange juice concentrate, thawed
1/2 cup applesauce
1/4 cup canola oil
2 eggs
2 tsp. vanilla
1/2 cup chopped walnuts (optional)

Cook the grated carrot until tender: Place it in a microwave-proof bowl with 2 Tbs. water and cover with saran wrap. Cook on high for 1 1/2 to 2 minutes until tender. Drain off excess water. Set aside. Sift together flour, bran, baking soda, and cinnamon. In separate bowl, cream together sugars, orange juice, applesauce, oil, eggs, and vanilla with electric mixer on medium low speed. Stir in carrot mixture to wet ingredients. Fold wet mixture into dry mixture using a wooden spoon, being careful not to overmix. Carefully fold in nuts. Pour into paper lined muffin tins 3/4 full. Bake at 350 degrees for twenty minutes. Makes 18 muffins.

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