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Classic carrot muffins can never be replaced, but this new take incorporates even more healthy ingredients - ideal for breakfast or an after-school snack.

Yield:
12
Prep time:
10
Cook time:
18

Recipe by Milk Calendar 2017

Equipment

  • Muffin Pan
  • Large mixing bowl

Ingredients

  • 1 cup (250 mL) all-purpose flour
  • 1 cup (250 mL) wheat bran
  • 1/2 cup (125 mL) whole wheat flour
  • 1/2 cup (125 mL) lightly packed brown sugar
  • 1 tbsp (15 mL) baking powder
  • 1 1/2 tsp (7 mL) cinammon
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) milk
  • 1 egg
  • 1/4 cup (60 mL) butter, melted and cooled
  • 2 tbsp (30 mL) fancy molasses
  • 1 1/2 cups (375 mL) coarsely grated carrots or zucchini or a combination of both
  • 1/2 cup (125 mL) pitted and chopped Medjool dates

Instructions

1. Preheat over to 400°F (200°C). Butter a muffin pan or line with paper liners. 2. In a large bowl, whisk all-purpose flour with bran, whole wheat flour, brown sugar, baking powder, cinnamon and salt. 3. In a medium bowl, whisk milk with egg, butter and molasses. Stir milk mixture into flour mixturee until barely combined. Stir in carrots and/or zucchini and dates just until mixed. 4. Spoon batter into prepared pan. Bake 18 to 22 min or until a taster inserted in centre of muffin comes out clean. Cool muffins in pan for 10 min. Transfer to a rack to cool completely. 

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