Carrot Apricot Bran Muffin Bars

By The Canadian Living Test Kitchen

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This recipe makes 24 servings

Nutritional Info
Per serving: about	-
cal	390390 cal
pro	24 g24g pro
total fat	16 g16g total fat
carb	36 g36g carb

More great recipes from this menu:

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.

Ingredients

1-1/3 cups buttermilk 1-1/3 1-1/3cups cupsbuttermilk
3/4 cup natural wheat bran 3/4 3/4cup cupnatural wheat bran
3/4 cup All-Bran Cereal 3/4 3/4cup cupAll-Bran cereal
2 cups all-purpose flour 2 2cups cupsall-purpose flour
3/4 cup whole wheat flour 3/4 3/4cup cupwhole wheat flour
1/2 cup packed brown sugar 1/2 1/2cup cuppacked brown sugar
4 tsp baking powder 4 4tsp tspbaking powder
2 tsp baking soda 2 2tsp tspbaking soda
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/4 tsp salt 1/4 1/4tsp tspsalt
3/4 cup fancy molasses 3/4 3/4cup cupfancy molasses
1/3 cup vegetable oil 1/3 1/3cup cupvegetable oil
1 egg 1 1eggeggs
2 tsp vanilla 2 2tsp tspvanilla
1-1/2 cups grated carrots 1-1/2 1-1/2cups cupsgrated carrotcarrots
1/2 1/2cup cupdried fruit, such as chopped dried apricots

Preparation

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 :

Variation
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