Cinnamon Raisin-Bran Muffins

I adore muffins, but any processed bakery item from Starbucks, gas station, or grocery store is filled with saturated and trans fat. I adopted this recipe from Hodgson Mill Raisin-Bran muffins and gave it a healthy twist, adding pureed carrots, zucchini, cinnamon and raisins to add additional flavor and nutrients.

Ingredients:

1.5 cup unbleached white flour

1/2 c. sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1.5 c. Unprocessed Wheat Bran (I use Hogdson Mill)

1.5 c. seedless raisins

3 large carrots, pureed

1 large zucchini, pureed

1/4 c. butter

1.5 c. hot water

1 egg

2 tsp. vanilla

1. Preheat oven to 375 degrees F. 

2. Stir together flour, sugar, baking powder, baking soda, salt, and cinnamon.

3. Combine wheat bran, raisins, butter, hot water, carrot and zucchini puree, egg, and vanilla in a separate bowl. Mix thoroughly. 

4. Mix wet and dry ingredients - feel free to add chopped nuts as well

5. Spray muffin tins and dust with flour. Fill each tin 3/4 full, top with cinnamon sugar, and bake 20-30 minutes.

6. Cool before removing the muffins.

Nutrition Information:

Servings: 18

Calories: 135

Protein: 3 g

Carbohydrate: 27 g

Fiber: 5 g

Fat: 3 g