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
OUR LATEST VIDEOSKick 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.
Carrot Bran Muffins
- 1 1/2 cups of flour1 cup of bran1/2 cup of brown sugar1 1/2 tsp of cinnamon1/2 tsp nutmeg1/2 tsp cloves1 1/4 tsp baking powder1/2 tsp baking soda2 eggs1/2 tsp salt3/4 cup soured milk or buttermilk sour with vinegar1/2 cup of oil1 tablespoons of molasses1 1/2 cups of grated carrots1 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.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.Grate your carrots.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.
Looks good !
These muffins turned out great. I decreased the amount for raisins and carrots a little and added in a handful of unsweetened dried coconut. I am definitely saving this recipe to make again!
These are the best carrot muffins I’ve ever made! Thanks for sharing! Don’t know what I did differently than the other ladies but this recipe was very very moist.
I made these yesterday< so delicious, the hubby loves carrot muffins and he said “these are the best he’s ever had” Between him and the kiddos, there are 8 left. Thank you for the wonderful recipe!
I too found the bran mixture quite dry, but ended up adding some left over pineapple juice after it was all mixed together. Haven’t pulled them out of the even yet, but they look good. :) Perhaps 1 cup of milk is best?
I found this batter REALLY dry – so I went through the ingredients list to make sure I hadn’t left anything out. When that proved fruitless I ended up adding milk until it was wet like your pictures.
What kind of bran did you use? I used oat bran… maybe that was the difference?
I used wheat bran, not oat and it definitely could be the difference. Also, did you take any moisture out of the carrots? You just grate them, don’t squeeze any moisture out of them, I left that step out on purpose because you need the moisture.
Oh I forgot to mention that I double the recipe.
I made these this morning to use up some things out of the fridge. I cut the oil to 1/2 a cup and added 6 small apples that were in the fridge (grated). I also added 1 tsp. ginger, because I just love ginger. They were great.
MMm sounds good! Ginger makes everything taste better!
The ginger does sound good. :) I also added zucchini to my muffins as I only had 1 cup grated carrots from my juice making yesterday.
i’m on a quest for the perfect bran muffin, so these go on the list to try. they look fabulous! i love the idea of putting carrot in.