Carrot-Raisin Muffins
Courtesy of Wisconsin Milk Marketing Board 12 Servings • 15 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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.
