Carrot Apricot Bran Muffin Bars
This recipe makes 24 servings
|Per serving: about||-|
|total fat||16 g|
- Portion size: 12 large or 24 small
Adding grated carrot to muffin bars is another way to consume a small amount of vegetable — every little bit counts, right? Vary the dried fruits by choosing your family's favourite.
- 1-1/3 cups 1-1/3cupsbuttermilk
- 3/4 cup 3/4cupnatural wheat bran
- 3/4 cup 3/4cupAll-Bran Cereal
- 2 cups 2cupsall-purpose flour
- 3/4 cup 3/4cupwhole wheat flour
- 1/2 cup 1/2cuppacked brown sugar
- 4 tsp 4tspbaking powder
- 2 tsp 2tspbaking soda
- 1/2 tsp 1/2tspcinnamon
- 1/4 tsp 1/4tspsalt
- 3/4 cup 3/4cupfancy molasses
- 1/3 cup 1/3cupvegetable oil
- 1 1eggeggs
- 2 tsp 2tspvanilla
- 1-1/2 cups 1-1/2cupsgrated carrotcarrots
- 1/2 cup 1/2cupdried fruit, such as chopped dried apricots
In bowl, stir together buttermilk, natural bran and cereal; let stand for 10 minutes. Meanwhile, in large bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder, baking soda, cinnamon and salt.
Whisk molasses, oil, egg and vanilla into bran mixture; pour over flour mixture. Sprinkle with carrot and apricots; stir just until combined.
Scrape into parchment paper-lined or greased 13- x 9-inch (3.5 L) metal cake pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 25 minutes. Let cool in pan on rack. Cut into 12 large or 24 small bars. (Make-ahead: Wrap whole cake or individual bars in plastic wrap and store at room temperature for up to 2 days or freeze in airtight container for up to 1 month.)
Additional information :
Carrot Apricot Bran Muffins: Spoon batter into greased muffin cups. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 2 minutes. Transfer to rack and let cool completely. Makes 12 large or 18 medium muffins.
Source : Canadian Living Magazine: March 2003