Carrot Bran Muffins Recipe

4.5 4 6
Carrot Bran Muffins Recipe
Carrot Bran Muffins Recipe photo by Taste of Home
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Carrot Bran Muffins Recipe

Read Reviews
4.5 4 6
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
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.
Originally published as Carrot Bran Muffins in Simple & Delicious March/April 2007, p65

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
Originally published as Carrot Bran Muffins in Simple & Delicious March/April 2007, p65

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Reviews forCarrot Bran Muffins

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shecooksalot User ID: 5888460 217181
Reviewed 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!"

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texaspepper User ID: 1265335 208816
Reviewed May. 12, 2014

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

MY REVIEW
southernkid User ID: 3826922 208815
Reviewed Jan. 8, 2013

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

MY REVIEW
hospitalgrandma User ID: 3414992 95507
Reviewed Apr. 5, 2012

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

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