Carrot-Ginger Bran Muffins

Carrot-Ginger Bran Muffins
Makes 12

¼ c. apple juice concentrate
½ c. wheat bran
1 ¼ c. whole wheat flour
1 tsp. baking soda
1 ½ tsp baking powder
1 tsp. ground cinnamon
½ tsp. ground dried ginger
1 egg, beaten
1 c. plain, low-fat yogurt
½ c. shredded carrots
1 tsp. grated fresh ginger
3 Tlbs. Molasses
¼ c. pumpkin seeds

Preheat oven to 375 degrees

Boil juice in microwave until it becomes syrupy. Set aside and cool.

In large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.

In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.

Spoon batter into paper-lined cups. Bake for 18-20 min. Cool on wire rack