Carrot Ginger Bran Muffins - cooking recipe

Ingredients

1/3 cup frozen unsweetened apple juice concentrate
1/2 cup wheat bran
1 1/4 cups whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 egg, beaten
1/2 cup yogurt
1/2 cup carrot, shredded
1 teaspoon fresh ginger, grated
3 tablespoons molasses
1/4 cup pumpkin seeds

Preparation

Preheat oven to 375\u00b0F.
Boil juice over high heat until it becomes syrupy. Set aside and let cool.
In a 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 muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.