Carrot Bran Muffins
User Reviews
4.9
Carrot Bran Muffins
Description
Carrot Bran Muffins combine wheat bran softened in buttermilk with a mixture of dry spices and leavening agents to yield a tender, flavorful baked good. The grated carrots contribute moisture and subtle sweetness, while brown sugar and raisins enhance the depth of flavor. The spices include cinnamon, nutmeg, and cloves, which warm the palate and complement the carrots nicely. Baking at 350°F until the tops spring back ensures a well-cooked center with a light crumb. This recipe uses both baking powder and baking soda to achieve proper rise and texture.
The raisins are recommended to be boiled briefly in hot water to plump them up before mixing into the batter, preventing dryness and adding juiciness. These muffins are suitable for breakfast, snacks, or lunchboxes and offer the nutritive benefit of bran alongside familiar comfort flavors. The recipe yields about a dozen muffins, making it easy to share or store for daily use.
Ingredients
Bran Mixture
- 1 cup wheat bran
- 1 cup buttermilk or soured milk
Dry Ingredients
- 1 1/2 cups flour
- 1/2 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 egg
- 1/2 cup of oil
- 1 tablespoon molasses
- 1 1/2 cups carrot grated
- 1 cup raisins
Instructions
- Preheat your oven to 350 °F. Line a 12 well muffin tray with paper liners or spray the wells with cooking spray. Set aside.
- Mix your bran with the milk in a bowl and let it sit while you prepare the remaining ingredients.
- In a large mixing bowl, combine all your dry ingredients and whisk them together.
- Add the wet ingredients to the bran mixture and combine well.
- Add the wet ingredients into the dry and combine until smooth and well mixed.
- Fill the prepared muffin tray with the batter, and fill each to about 3/4 full.
- Bake at 350 degrees until the tops spring back when touched, about 15-20 minutes depending on your oven.
Notes
- Boil the raisins in hot water for about 2 minutes to make them plump and moist before adding to the batter.
- Use paper liners or grease the muffin tray to prevent sticking.
- Fill each muffin cup about three-quarters full for best rise and shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 256kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 199mg | 8% |
| Potassium | 351mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 2745IU | 55% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 78mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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