Carrot Bran Muffins

These are what is called a breakfast muffin, I suppose, they aren’t really sweet and loaded with sugar, but a solid tasty muffin that can be a good start to your day. The raisins and molasses are what give it most of the sweetness, and the spices save it from being too bland. You can try to substitute the oil with applesauce as well, I made them with oil since it’s only half a cup needed.

Ingredients Needed:

1 1/2 cups of flour
1 cup of bran
1/2 cup of brown sugar
1 1/2 tsp of cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 1/4 tsp baking powder
1/2 tsp baking soda
2 eggs
1/2 tsp salt
3/4 cup soured milk (sour with vinegar) or buttermilk
1/2 cup of oil
1 tablespoons of molasses
1 1/2 cups of grated carrots
1 cup of raisins

Kick the tires and light the fires to 350 degrees.

Mix your bran with the milk and let it sit while you go on to other things.

Like getting your slave labor child to start grating the carrots for you. I love that at this age, they still think it’s fun. Also that washing dishes, vacuuming and generally everything I can’t stand housework-wise is fun too. Weirdos.

While the carrots are being grated, combine all your dry ingredients and whisk them together.

To your bran mixture you can now add the eggs, molasses and oil, and mix well.

I like to boil my raisins for a couple minutes before putting them in, I put them in a large measuring cup with hot water, and boil them for 2 minutes in the microwave to plump them up. They are SO much better in the muffins this way, plump and juicy, not dry little shriveled things.

Aw, I wore out my little laborer. Look at how tired she is, she can’t even stir. That’s because grating carrots is hard work. Add in those carrots and raisins now to the wet mixture.

Then add in the flour and combine well.

This will make 16 medium sized muffins, I lined the tins and they do come out beautifully instead of sticking to the liners. Bake at 350 degrees until the tops spring back when touched, about 15-20 minutes depending on your oven.

4.0 from 1 reviews
Carrot Bran Muffins
Tasty and healthy carrot bran muffins, a kid favorite.
Author:
Recipe type: muffins,baking
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ cups of flour
  • 1 cup of bran
  • ½ cup of brown sugar
  • 1½ tsp of cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • 2 eggs
  • ½ tsp salt
  • ¾ cup soured milk (sour with vinegar) or buttermilk
  • ½ cup of oil
  • 1 tablespoons of molasses
  • 1½ cups of grated carrots
  • 1 cup of raisins
Instructions
  1. Kick the tires and light the fires to 350 degrees.
  2. Mix your bran with the milk and let it sit while you go on to other things.
  3. While the carrots are being grated, combine all your dry ingredients and whisk them together.
  4. To your bran mixture you can now add the eggs, molasses and oil, and mix well.
  5. I like to boil my raisins for a couple minutes before putting them in, I put them in a large measuring cup with hot water, and boil them for 2 minutes in the microwave to plump them up. They are SO much better in the muffins this way, plump and juicy, not dry little shriveled things.
  6. Grate your carrots.
  7. Then add in the flour and combine well.
  8. This will make 16 medium sized muffins, I lined the tins and they do come out beautifully instead of sticking to the liners. Bake at 350 degrees until the tops spring back when touched, about 15-20 minutes depending on your oven.

 

 

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