Carrot Bran Muffins

Ingredients

• 1 1/2 cups whole wheat flour
• 1 1/2 cups natural bran
• 1/3 cup brown sugar
• 1/4 cup ground flax seed
• 4 tsp EnerG no sodium baking soda (this has been doubled)
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 cup finely grated carrot
• 2 eggs
• 1 1/2 cups 1% milk
• 1/4 cup unsweetened apple sauce
• 1/4 cup canola oil
• 2 tbsp lemon juice

Directions

1. Preheat oven to 400°F

2. Place paper liners in a 12 cup muffin pan and lightly spray with cooking spray.

3. Measure all the dry ingredients into a large mixing bowl and combine well.

4. Add the grated carrot to the dry ingredients.

5. In a separate bowl beat the eggs then add the milk, apple sauce, canola oil, and lemon juice to the egg mixture. Combine well.

6. Add the wet to dry ingredients and mix to combine being careful not to over mix.

7. Divide the batter equally into the paper liners.

8. Bake for 20 minutes.

9. Cool slightly before removing muffins from the pan.

Makes 12 muffins, each muffin has 187 calories, 38mg sodium, 26.3g carbohydrates

Original recipe from http://www.splenda.ca/recipes/carrot-bran-muffins, rewritten and adapted for low sodium