Carrot Bran Muffins Recipe

Carrot Bran Muffins Recipe
Photo by: Taste of Home
Rating

100% would make again

With their golden brown tops, pretty flecks of orange and bursts of raisin sweetness, these bran muffins are anything but ordinary! Our Test Kitchen staff fine-tuned the recipe to make them extra moist and tender.

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  • 12 Servings
  • Prep: 20 min. Bake: 25 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup wheat bran
  • 1/2 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/2 cup canola oil
  • 2 tablespoons molasses
  • 1-1/2 cups grated carrots
  • 1 cup raisins

Directions

  • In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil and molasses; stir into dry ingredients just until moistened. Fold in carrots and raisins.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 252 calories, 10 g fat (2 g saturated fat), 36 mg cholesterol, 231 mg sodium, 38 g carbohydrate, 3 g fiber, 5 g protein.

Carrot Bran Muffins published in Simple & Delicious March/April 2007, p65

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Carrot Bran Muffins Recipe

Carrot Bran Muffins

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