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.
- Portion size 24 servings
- Credits : Canadian Living Magazine: March 2003
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.)
Nutritional facts <b>Per serving:</b> about
- Protein 24 g
- Calories 390.0
- Total fat 16 g
- Total carbohydrate 36 g