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Ingredients
400F, 12 cupcake
1) 1 cup (142g) raisin
1) 1 cup water
2) 1 cup (133g) whole wheat flour
2) 2 cup (94g) wheat bran
2) 2 tsp. baking powder
2) ½ tsp. baking soda
2) 1 tsp. salt
3) ½ cup (100g) sugar
3) ½ cup (153g) molasses (fancy)
3) ½ cup (87g) canola oil
3) 1 large egg

In a mixing bowl combine (2) and set aside.

In a saucepan heat (1) for 5 minutes. Cool slightly then transfer into blender and add (3). Pour the wet ingredients into (2). Using spatula fold ingredients together until thorougly mixed.

Divide the batter into 12 cupcake. Bake at 400F for 20minutes. Use double pan.

Ingredients
375F, 12 cupcake
1) 1 ½ cup (67g) wheat bran
1) 1 cup (133g) whole wheat flour
1) 1 tsp. baking powder
1) 1 tsp. baking soda
1) ½ tsp. salt
1) 1 tsp. ground cinnamon
2) 1 cup buttermilk
2) ¼ cup (76g) molasses (fancy)
2) 1 cup (129g) raisin
2) ¼ cup (44g) canola oil
2) ¼ cup (48g) white sugar
2) 1 large egg
2) ½ tsp. vanilla

In a mixing bowl combine (1) and set aside.

In a bender combine (2). Pour wet ingredients into (1). Using spatula fold until thorougly mixed. Divide batter into 12 cupcakes.

Bake at 375F for 15 minutes.

Ingredients
400F, 12 cupcake
1) ¾ cup buttermilk
1) 1 cup + 2 tbsp. wheat bran (54g)
2) 1 cup (130g) whole wheat flour
2) 2 ½ tsp. baking powder
2) ½ tsp. baking soda
2) ½ tsp. salt
3) 1/3 cup (50g) brown sugar
3) 1/3 cup (58g) canola oil
4) 1 cup (154g) finely grated carrots
4) 1 cup (85g) grated old cheddar cheese

In a mixing bowl combine (1) set aside.

In a bowl combine (2) set aside.

Add (3) into (1), mix, then add (4), then fold (2). Divide batter into 12 cupcake.

Use double pan. Bake at 400F for 20 minutes.