From: Woman's Day US
Carrot, Cranberry, and Pecan Muffins
Carrots add both sweetness and extra fiber to these guilt-free anytime treats.
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- Yields:
- 10
- Prep Time:
- 20 mins
- Total Time:
- 50 mins
- Cal/Serv:
- 190
Ingredients
- 1 c. wheat bran
- 1 c. whole-wheat flour
- 1/2 c. granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1 pinch kosher salt
- 1/4 c. unsweetened applesauce
- 1/2 c. buttermilk
- 1/4 c. olive oil
- 1 large egg
- 1 c. fresh or frozen cranberries
- 1 medium carrot
- 1 medium parsnip
- 2 tsp. finely grated fresh ginger
- 1/4 c. pecans
Directions
- Step 1Heat the oven to 350 degrees F and line a 12-hole muffin pan with 10 paper liners. In a medium bowl, combine the wheat bran, flour, sugar, baking powder, soda, cinnamon, and salt.
- Step 2In a large bowl, combine the applesauce, buttermilk, oil, and egg. Add the flour mixture to the bowl and mix to combine. Fold in the cranberries, carrot, parsnip, and ginger.
- Step 3Divide the batter among the lined muffin cups, sprinkle with the pecans and bake until a wooden pick inserted in the middle comes out clean, 25 to 27 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
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