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Carrot Bran Muffins

 Carrot Bran Muffins
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.
12 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 each) equals 252 calories,

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Carrot Bran Muffins (continued)

Nutritional Facts: 10 g fat (2 g saturated fat), 36 mg cholesterol, 231 mg sodium, 38 g carbohydrate, 3 g fiber, 5 g protein.