1 1⁄2 Cup (24 tbs), crushed (Measure Before Crushing)
1⁄2 Cup (8 tbs) (Golden Or Dark)
Pecans/Any other nut
1⁄3 Cup (5.33 tbs), chopped
1 1⁄2 Cup (24 tbs) (Fresh)
1⁄2 Cup (8 tbs)
1 , well beaten
1⁄4 Cup (4 tbs)
In a large bowl, combine 1 cup flour, 1/2 cup brown sugar, 1/3 cup white sugar, 1 1/2 cups crushed wheat bran flake cereal, 1/2 cup raisins, 1/3 cup chopped pecans, and 2 teaspoons ground cinnamon, and set aside. In a separate bowl, combine 1 well-beaten egg, 1/2 cup vegetable oil, 1/4 cup milk, and 1 1/2 cups shredded carrots. Add the wet ingredients to the dry ingredients, stirring until batter is just moistened. Spoon batter into paper-lined muffin pans, filling 2/3-full. Bake at 350 degrees for 20 minutes. Cool for at least 20 minutes. These are excellent when served warm, but they will be a real treat when wrapped individually and placed in a lunchbox! Store these in a covered container. Refrigerate to keep them fresh longer. These are "back-to-school" treats that are loaded with nutrition, and are missing all those preservatives and extras that you don't want! They are great for dieters, as well, because they taste very rich, but the calories they contain are not "empty calories." Enjoy!!!
Cupcakes are good for any occasion and when it's something as sumptuous as carrot bran cake, the joy just doubles up. This holiday, use the versatile carrot to make lip-smacking cupcakes that isn't just sumptuous but also healthy. Betty explains a step-by-step guide to make this healthy tasty treat in just a few simple steps and very few ingredients.