A great school snack for hungry kids

School will be in session again soon. To add to your repertoire of healthy snacks for the kids, here is a nutritious muffin for breakfast or to tuck into a lunch box.

School lunch providers might want to avoid processed luncheon meat for their children

School lunch providers might want to avoid processed luncheon meat for their children

School will be in session again soon. To add to your repertoire of healthy snacks for the kids, here is a nutritious muffin for breakfast or to tuck into a lunch box.

Carrot Bran Muffins

375 ml (1 1/2 cups) whole-wheat flour

375 ml (1 1/2 cups) natural bran

75 ml (1/3 cup) brown sugar

50 ml (1/4 cup) ground flaxseed

10 ml (2 tsp) baking soda

7 ml (1 1/2 tsp) ground cinnamon

2 ml (1/2 tsp) salt

1 ml (1/4 tsp) ground cloves

1 ml (1/4 tsp) ground nutmeg

250 ml (1 cup) finely grated carrot

2 eggs

375 ml (1 1/2 cups) 2 per cent milk

50 ml (1/4 cup) unsweetened apple sauce

50 ml (1/4 cup) canola oil

30 ml (2 tbsp) lemon juice

Preheat oven to 200 C (400 F) and prepare a 12-cup muffin pan with baking spray.

In a mixing bowl, combine whole-wheat flour, bran, brown sugar, flaxseed, baking soda, cinnamon, salt, cloves and nutmeg.

Toss grated carrot into this dry mixture.

In a separate bowl, beat eggs thoroughly. Add milk, apple sauce, oil and lemon juice to beaten eggs. Continue beating until thoroughly combined.

Combine mixtures until just mixed. Do not over mix.

Spoon batter into prepared muffin pan, dividing evenly. Bake for 20 minutes.

Let cool slightly in pan before lifting muffins to a cooling rack.

Makes 12 muffins.

Nutritional information per muffin: 180 calories, 8 g total fat, 1 g saturated fat, 40 mg cholesterol, 25 g carbohydrates, 6 g protein, 6 g fibre.

Source: Splenda Brand Brown Sugar Blend.