Prep: 15 min Cook: 20 min
You may still be sporting sandals, but cold and flu season will be back faster than you can say "Gesundheit!" Protect yourself with this spicy triple threat. Carrots are rich in immune-boosting vitamin A, zinc-packed pumpkin seeds ward off infection, and apple juice flows with sniffle-stifling vitamin C. Another weapon: yogurt. Studies show that its good-for-you bacteria provide another line of defense against microbes.
1/4 can (3 oz) frozen unsweetened apple juice concentrate
1/2 c wheat bran
1 1/4 c whole-wheat or other whole-grain flour
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground dried ginger
1 egg, beaten
1/2 c yogurt (such as Dannon Activia)
1/2 c shredded carrots
1 tsp grated fresh ginger
3 Tbsp molasses
1/4 c pumpkin seeds
1. Preheat oven to 375 degrees F
2. Boil juice over high hear 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.
Makes 12. Per Muffin: 109 Calories, 3 g fat (0.5g sat), 177 mg sodium, 20 g carbs, 3 g fiber, 4 g protein
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