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Carrot Raisin Bran Muffins

Raisin Bran Carrot Muffins (1) (1)

Yield: 12 muffins

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Raisin Bran Carrot Muffins (1) (1)

Ingredients

  • 2 C. raisin and wheat bran flakes cereal
  • 2/3 C. buttermilk
  • 1/2 C. dark corn syrup
  • 1 egg, lightly beaten
  • 1/2 C. sugar
  • 1/4 C. Crisco® Pure Vegetable Oil
  • 1 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 tsp. salt
  • 1 C. finely shredded carrots

Directions

  1. Mix cereal, buttermilk and corn syrup in a medium bowl; let stand 5 minutes.  Stir in egg, sugar and oil.  In a large bowl, combine flour, baking soda, cinnamon and salt; stir in cereal mixture just until moistened.  Stir in carrots.
  2. Spoon into greased or paper-lined muffin cups.
  3. Bake at 400°F for 20 minutes or until tops spring back when lightly touched.
  4. Cool 5 minues; remove from pan.

Carrot Raisin Bran Muffins

Raisin Bran Carrot Muffins (1) (1)

Yield: 12 muffins

Ingredients

  • 2 C. raisin and wheat bran flakes cereal
  • 2/3 C. buttermilk
  • 1/2 C. dark corn syrup
  • 1 egg, lightly beaten
  • 1/2 C. sugar
  • 1/4 C. Crisco® Pure Vegetable Oil
  • 1 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 tsp. salt
  • 1 C. finely shredded carrots

Directions

  1. Mix cereal, buttermilk and corn syrup in a medium bowl; let stand 5 minutes.  Stir in egg, sugar and oil.  In a large bowl, combine flour, baking soda, cinnamon and salt; stir in cereal mixture just until moistened.  Stir in carrots.
  2. Spoon into greased or paper-lined muffin cups.
  3. Bake at 400°F for 20 minutes or until tops spring back when lightly touched.
  4. Cool 5 minues; remove from pan.

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