Carrot-Oatmeal Cookies
INGREDIENTS:
1 1/2 c Whole-wheat flour 1 ts Salt
1 1/2 ts Baking soda 1 ts Cinnamon
1/2 ts Nutmeg 1 1/2 c Natural bran
3 ea Carrots, 1c grated 2 ea Eggs
1/4 c Vegetable oil 1 1/2 c Skim milk or orange juice
2 tb Vinegar 1/2 c Honey
1/4 c Molasses 1/2 c Raisins
1 1/2 c Whole-wheat flour 1 ts Salt
1 1/2 ts Baking soda 1 ts Cinnamon
1/2 ts Nutmeg 1 1/2 c Natural bran
3 ea Carrots, 1c grated 2 ea Eggs
1/4 c Vegetable oil 1 1/2 c Skim milk or orange juice
2 tb Vinegar 1/2 c Honey
1/4 c Molasses 1/2 c Raisins
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 -
3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min.
3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min.