Carrot Bran Muffins
- Pre-heat oven to 400°F (200°C).
- In a large bowl, combine flour, cereal, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a separate bowl, beat eggs thoroughly. Blend in carrots, buttermilk, brown sugar and oil. Add to dry ingredients, stirring just until moistened. Stir in raisins.
- Spoon batter into greased or paper-lined muffin cups, filling about three-quarters full. Bake in preheated oven for 20 minutes or until tops of muffins spring back when lightly touched.
Tip: Sour milk can be used instead of buttermilk. To prepare, combine 1 tbsp. (45 mL) lemon juice or vinegar with 1 ¼ cups (300 mL) milk and let stand for 5 minutes.
Recipe adapted from Bake Better Bites
Note: Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food