Ingredients
Instructions
Preheat the oven to 200 degrees Celsius. Place paper muffin tins in a muffin tray.
Place the All-Bran in a bowl and cover it with the milk. Allow the mixture to soak for approx. 5 minutes, until the All-Bran flakes have softened slightly.
Whisk the eggs and Sukrin using a fork. Mix the flour, Fiberfin, baking powder, and spices together, then combine all the ingredients, except carrots and raisins, to a smooth, even batter. Finally, stir in the finely grated carrots and raisins.
Transfer the carrot muffin batter into the paper muffin tins and bake on the middle rack for 20 minutes. Allow the muffins to cool slightly in the tray. Use a knife around the edges to loosen the carrot muffins, and then remove them carefully.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 146 g |
| protein | 5 g |
| carbohydrates | 25 g |
| fat | 2 g |
| fiber | 5 g |