Carrot Bran Muffins

Name: Carrot Bran Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 dozen.
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

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.

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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 each: 252 calories, 10g fat (2g saturated fat), 36mg cholesterol, 231mg sodium, 38g carbohydrate (21g sugars, 3g fiber), 5g protein.

Originally published as Carrot-Bran Muffins in Simple & Delicious March/April 2007

Reviews

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Average Rating:

LeslieH

Mar 29, 2018

Really great muffin that is not too sweet and incredibly moist. When I make again I am going to try adding 1/4 tsp each nutmeg and allspice to add a bit more spice flavour. Would also love to add some whole wheat flour instead of allpurpose just to make it a bit more healthy. Thanks to the TOH kitchen staff for finding this recipe.
shecooksalot

Jan 7, 2015

These are a great muffin when you don't want something overlywhelmingly sweet. They turned out really good, suprisingly moist and I loved the raisins in them. I had to substitute oat bran for wheat bran, because I didn't have any, and the muffins came out great and they freeze well too!
texaspepper

May 12, 2014

These were nice and moist but seemed to lack a little flavor.
southernkid

Jan 8, 2013

Great taste with low calories & fat. Just what I'm looking for!
hospitalgrandma

Apr 5, 2012

These muffins are super tasty and moist. I overbaked them the first time and they were still good.

Carrot Bran Muffins

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