High Fibre Carrot and Ginger Pudding Muffins
Ingredients:
2 C. All purpose flour
2 tsp. Baking powder
1/2 tsp. Baking soda
Pudding:
1 C. Carrots, cooked and mashed ( about 4 medium )
4 Tbsp. Cornstarch
2 Tbsp. All purpose flour
1/2 C. Lemonade
1 Tbsp. Dry ginger
4 Egg yolks, lightly beaten
1 C. Granulated sugar
Filling:
1 C. Milk or light cream
2 Eggs, beaten
1/2 C. brown sugar
1 C. Bran Flakes
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Grease a 12 cup muffin pan. Set aside
3. In a small bowl blend flour, b. powder and b.soda together in a small bowl. Set aside
4. Chop carrots on a chopping board and place in a medium saucepan over medium heat until boiling and then turn down to simmer and steam until tender. Set aside
5. In a large saucepan combine sugar, flour, cornstarch, carrots, dry ginger and lemonade together. Cook mixture over medium heat until thickened. Remove from heat
6. Separate egg yolks from egg whites and store egg whites away for future use. Stir egg yolks lightly and then add a half cup of carrot mixture to egg yolks to temper them and stir together. Put egg yolks into carrot mixture and continue to cook until thickened. Set aside
7. In a large mixing bowl combine light cream, beaten eggs, brown sugar and bran flakes and carrot mixture stirring together to make a smooth batter.
8. Stir dry ingredients in slowly to make a batter that holds together well
9. Drop small amounts of batter into greased muffin cups filling 2/3 full and bake for 20 minutes until lightly browned.
10. Remove from oven and allow muffins to cool before removing from muffin cups and place on a serving plate.
Servings: 12 muffins
4. Chop carrots on a chopping board and place in a medium saucepan over medium heat until boiling and then turn down to simmer and steam until tender. Set aside
5. In a large saucepan combine sugar, flour, cornstarch, carrots, dry ginger and lemonade together. Cook mixture over medium heat until thickened. Remove from heat
6. Separate egg yolks from egg whites and store egg whites away for future use. Stir egg yolks lightly and then add a half cup of carrot mixture to egg yolks to temper them and stir together. Put egg yolks into carrot mixture and continue to cook until thickened. Set aside
7. In a large mixing bowl combine light cream, beaten eggs, brown sugar and bran flakes and carrot mixture stirring together to make a smooth batter.
8. Stir dry ingredients in slowly to make a batter that holds together well
9. Drop small amounts of batter into greased muffin cups filling 2/3 full and bake for 20 minutes until lightly browned.
10. Remove from oven and allow muffins to cool before removing from muffin cups and place on a serving plate.
Servings: 12 muffins
