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.
Carrot Bran Muffins
Carrot Bran Muffins
Prep Time
20 min
Cook Time
25 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
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.
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