Carrot-Raisin Muffins
Courtesy of Wisconsin Milk Marketing Board
Servings: 12
Prep Time: 15 Min.
Cook Time: 20 Min.
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
* 2 c. bran flake cereal with raisins
* 1 c. buttermilk
* 1 c. flour
* 2 tsp. baking soda
* 1 tsp. cinnamon
* 1/4 tsp. salt
* 1 egg, slightly beaten
* 1/2 c. brown sugar
* 1/4 c. butter, melted
* 1 c. shredded carrots
* 1 c. buttermilk
* 1 c. flour
* 2 tsp. baking soda
* 1 tsp. cinnamon
* 1/4 tsp. salt
* 1 egg, slightly beaten
* 1/2 c. brown sugar
* 1/4 c. butter, melted
* 1 c. shredded carrots
What to do:
1. In large bowl, mix cereal and buttermilk; let stand 5 min. In medium bowl, combine flour, baking soda, cinnamon and salt; set aside. Add egg, sugar and melted butter to cereal mixture; mix until blended. Stir in flour mixture until well-blended. Stir in carrots. Spoon into paper-lined or greased muffin pan cups.
2. Bake at 400° F for 20 min. or until lightly browned and firm to touch. Cool in pan on wire rack 5 min., remove from pan.
2. Bake at 400° F for 20 min. or until lightly browned and firm to touch. Cool in pan on wire rack 5 min., remove from pan.