Give us a like and we'll keep you in the loop.

We use cookies

We use cookies and other tracking technologies to improve your browsing experience on our website, to show you personalized content and targeted ads, to analyze our website traffic, and to understand where our visitors are coming from. By browsing our website, you consent to our use of cookies and other tracking technologies.
This magazine talks about Fruit and vegetable juices which provide the best forms of natural food. they contain the larger number of nourishing and disease fighting nutrients like vitamins, minerals, and enzymes.

All – Bran Classic Carrot Muffins

This cake is a rich source of this powerful antioxidant, which, among other vital uses, can be converted into vitamin A in the body to help maintain healthy skin.


  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups All-Bran Original cereal
  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup raisins or chopped dates
  • 1 cup grated carrots
  • 1 3/4 cups buttermilk or soured milk
  • 1/4 cup vegetable oil
  • 1 egg, lightly beaten
  • Grated rind of 1 lemon or orange


  • In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.
  • Add buttermilk, oil, egg and lemon rind, stirring just until combined.
  • Spoon into greased non - stick muffin tins.
  • Bake in 200 degrees C (400 degrees F) oven for 20 minutes or until tops are firm to the touch.
  • Remove and serve accordingly.

Nutritional Information Amount per Serving Calories: 213 | Total Fat: 5.9g | Cholesterol: 19mg

All – Bran Classic Carrot Muffins
All – Bran Classic Carrot Muffins

This article was originally published on mybestfoodrecipes