Carrot Bran Muffins
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 1 dozen.
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
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1-1/2 cups all-purpose flour
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1 cup wheat bran
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1/2 cup packed brown sugar
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1-1/2 teaspoons ground cinnamon
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1-1/4 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2 eggs
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3/4 cup buttermilk
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1/2 cup canola oil
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2 tablespoons molasses
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1-1/2 cups grated carrots
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1 cup raisins
Directions
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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.
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2.
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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