Carrot Ginger Bran Muffins

• 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

1. Preheat oven to 375u0b0F.
2. Boil juice over high heat until it becomes syrupy. Set aside and let cool.
3. In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
4. In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
5. 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.

apple juice concentrate, bran, whole wheat flour, baking soda, baking powder, ground cinnamon, ground ginger, egg, yogurt, carrot, fresh ginger, molasses, pumpkin seeds

Taken from www.food.com/recipe/carrot-ginger-bran-muffins-327191 (may not work)