Carrot-Raisin Muffins These turned out really good.
from the Cuisinart website
Ingredients
1½ cups unbleached, all-purpose flour (I used 1/2 whole wheat pastry flour)
1 cup bran flakes cereal ( I used Raisin Bran, about 1 1/2 cups)1 tablespoon baking powder (I added 1/4 tsp baking soda)
½ teaspoon ground cinnamon
¼ teaspoon table salt
1 medium carrot (about 3 ounces), peeled, cut to fit feed tube vertically (I used 2 carrots- about 5 ounces)
1/3 cup walnut halves, shells removed (omitted)
3 strips orange zest
2/3 cup firmly packed dark brown sugar
¾ cup fat free milk (I used 1/2 cup vanilla yogurt and 1/4 cup buttermilk)
1 large egg
¼ cup vegetable oil
½ cup raisins (I used chopped figs- the cereal had raisins already)
Instructions
Line 12 standard muffin cups with paper liners. Preheat oven to 375°F. In a small bowl combine flour, bran flakes, baking powder, cinnamon and salt; reserve.
Insert the medium shredding disc. Stand carrots upright in the feed tube and shred using medium pressure; reserve. Insert metal blade and pulse to coarsely chop walnuts, about 7 to 8 times. Reserve. Add orange zest and brown sugar; process until combined, about 20 to 30 seconds. Scrape bowl. Add milk, egg and oil. Process until combined, about 5 to 10 seconds. Add raisins, walnuts, carrots and dry ingredients. Pulse until flour is just mixed in, about 5 times.
Fill muffin cups ¾ full with batter. Bake until light golden brown on tops and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Remove from pan and cool on wire rack.
**I grated the carrots and mixed up the wet ingredients with the food processor, but mixed the batter together in a bowl. Just my preference. And I sprinkled the crumbs in the bottom of a bag of frosted mini-wheats on top. These are really good. With the figs- they have a Fig Newton flavor. Pretty darn good.
