Carrot Apricot Bran Muffin Bars
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.
Servings: 12 large or 24 small
Ingredients:
| Nutritional Info | |
| Per large bar: about | - |
| cal | 300 |
| pro | 6 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 57 g |
| fibre | 5 g |
| chol | 16 mg |
| sodium | 419 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 27% |
| vit A | 36% |
| vit C | 2% |
| folate | 17% |
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1-1/3 cups (325 mL) buttermilk
3/4 cup (175 mL) natural wheat bran
3/4 cup (175 mL) All-Bran or 100% Bran cereal
2 cups (500 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
1/2 cup (125 mL) packed brown sugar
4 tsp (20 mL) baking powder
2 tsp (10 mL) baking soda
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
3/4 cup (175 mL) fancy molasses
1/3 cup (75 mL) vegetable oil
1 egg
2 tsp (10 mL) vanilla
1-1/2 cups (375 mL) grated carrot
1/2 cup (125 mL) dried fruits, 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
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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.
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