Brunch

Carrot Cake Bran Mini Muffins is for Breakfast, Snack.

Carrot Cake Bran Mini Muffins takes 30 minutes to prepare.

Carrot Cake Bran Mini Muffins takes 15 minutes to cook.

Carrot Cake Bran Mini Muffins makes 24 servings.

The ingredients for Carrot Cake Bran Mini Muffins are:

1 1/4 cup Fiber One Cereal
1 cup lowfat buttermilk
1/4 cup liquid egg substitute
1/2 cup babyfood carrot puree
2 tablespoons Karo Lite Syrup
2 tablespoons Splenda brown sugar blend
2 tablespoons ground flaxseed meal
2 teaspoons vanilla extract
1 tablespoon Saigon Cinnamon
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
dash salt

Here is how you make Carrot Cake Bran Mini Muffins:

In a mixing bowl combine cereal, liquid egg substitute, buttermilk, vanilla extract, cinnamon and brown sugar substitute. Let stand 30 minutes so cereal will absorb liquids. Mash slightly and add rest of ingredients, don't overmix or muffins will be tough. Bake in prepared mini muffin tins (either with cooking release spray or paper liners) at 375 degrees for 10-15 minutes or until muffins test done with a toothpick. Cool 5 minutes on a wire rack and turn out to cool completely. These freeze very well and thaw nicely for a breakfast on the run. Number of Servings: 24Recipe submitted by SparkPeople user GEMINIDREAM.

The nutritional information for Carrot Cake Bran Mini Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 44.3

• Total Fat: 0.6 g
• Cholesterol: 0.4 mg
• Sodium: 108.7 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 2.6 g
• Protein: 1.8 g

The dietary needs meet for Carrot Cake Bran Mini Muffins is Low Fat