Carrot Bran Muffins
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人做过这道菜
醋溜小熊掌
用料
| whole | wheat flour 1 1/2 cup (375 mL) |
| bran | cereal (All-Bran or 100% Bran) 1 1/2 cup (375 mL) |
| raisins | 1 cup (250 mL) |
| grated | carrots 1 cup (250 mL) |
| brown | sugar 2 tbsp |
| cinnamon | 1 tsp |
| baking | powder 1 tsp |
| baking | soda 1 tsp |
| plain | yogurt 1 1/2 cup |
| milk | 3/8 cup |
| orange | juice 1/8~1/4 cup |
| vegetable | oil 2tbsp |
| 2 | egg, lightly beaten |
| Grated | rind of 1 lemon or orange (optional) |
Carrot Bran Muffins的做法
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Preheat oven to 400 °F (200 °C). Lightly spray muffin pan
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In large bowl, combine flour, cereal, raisins, carrots, sugar, cinnamon, baking powder and baking soda. In separate bowl, stir together soured milk or buttermilk, oil, egg and lemon rind; pour over dry ingredients and stir just until moistened
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Spoon into prepared pan. Bake for about 20 minutes or until tops are firm to the touch
小贴士
In large bowl, combine flour, cereal, raisins, carrots, sugar, cinnamon, baking powder and baking soda. In separate bowl, stir together soured milk or buttermilk, oil, egg and lemon rind; pour over dry ingredients and stir just until moistened.
Preheat oven to 400 °F (200 °C).
Spoon into prepared pan. Bake for about 20 minutes or until tops are firm to the touch.
* To sour milk, spoon 2 tbsp (25 mL) lemon juice or white vinegar into glass measuring cup; pour in enough milk to make 1 3/4 cup (430 mL). Let stand for 5 minutes, then stir.
Preheat oven to 400 °F (200 °C).
Spoon into prepared pan. Bake for about 20 minutes or until tops are firm to the touch.
* To sour milk, spoon 2 tbsp (25 mL) lemon juice or white vinegar into glass measuring cup; pour in enough milk to make 1 3/4 cup (430 mL). Let stand for 5 minutes, then stir.
