Serves: 12
Total Calories: 177
1. Stir together flours, sugar, baking powder, salt and cardamom. Set aside.
2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, pineapple including juice and orange juice. Let stand about 2 minutes or until cereal softens. Add egg whites and oil. Beat well. Stir in carrots and raisins. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin pan cups lightly coated with cooking spray.
3. Bake at 400°F about 25 minutes or until lightly browned. Serve warm.
This Pineapple Carrot Raisin Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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