CARROT BRAN MUFFINS
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.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- 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 : Calories 252 calories, Fat 10g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 231mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.
LOW FAT CARROT BRAN MUFFINS
Wonderful carrot bran muffins that are low in fat, yet, I find, taste almost buttery. They have a wonderful moist yet fluffy texture, and not too sweet delicious cinnamon flavour and aroma. The batter is quite thin, which creates smooth domed muffin tops. I have always made these with the soured milk instead of buttermilk. And yes, there really is 1 tbsp cinnamon in this recipe, it is not a typo! NOTE: Do not use muffin liners with this recipe - they are too moist and delicate for them so the muffins will stick to the liner.
Provided by LUv 2 BaKE
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a medium bowl, combine flour, cereal, raisins (you may add the raisins in with the wet ingredients if you prefer), sugar, cinnamon, baking powder, and baking soda.
- In a large bowl, combine egg, milk, margarine, applesauce, carrot and orange rind.
- Add dry ingredients to wet ingredients and mix until just combined.
- Spoon into sprayed or lightly greased muffin tin (for 12 muffins) - Do NOT use paper muffin liners.
- Bake for 20 minutes, or until tops are firm to the touch, or when a toothpick inserted comes out clean.
CARROT BRAN MUFFINS
From Company's Coming 'Muffins and more'. If you like carrot cake you'll love these delicious bran muffins.
Provided by Glitterhoof
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 F (200 C).
- Mix first 7 ingredients in a large bowl. Make a well in the centre.
- In another bowl beat eggs until frothy. Add cooking oil, carrots, pineapple and juice (or applesauce).
- Pour int well. Stir only to moisten. Batter will be lummpy.
- Fill greased muffin cups 3/4 full. Bake 20-25 minutes. Remove from pan after 5 minutes.
- *For carrot muffins use 2 cups flour and omit bran.
CARROT RAISIN BRAN MUFFINS
Make and share this Carrot Raisin Bran Muffins recipe from Food.com.
Provided by Nothing
Categories Quick Breads
Time 25m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F
- Combine oat bran and baking powder.
- Mix in remaining ingredients.
- Add optional spices to taste--approximately 1/2 to 1 teaspoon each, in any combination.
- Pour mixture into 24 muffin tins (either oiled or lined with paper muffin cups).
- Bake about 15 minutes, or until a toothpick inserted into muffins comes out clean.
Nutrition Facts : Calories 129.1, Fat 4.4, SaturatedFat 0.8, Cholesterol 2.2, Sodium 123.1, Carbohydrate 25.6, Fiber 3.3, Sugar 9.5, Protein 4.5
CARROT BRAN MUFFINS
Tasty and healthy carrot bran muffins, a perfect breakfast muffin with lower sugar than most, protein and fiber! A great start to your day!
Provided by Karlynn Johnston
Categories Breakfast
Number Of Ingredients 15
Steps:
- 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.
- Bake at 350 degrees until the tops spring back when touched, about 15-20 minutes depending on your oven.
Nutrition Facts : ServingSize 12 g, Calories 256 kcal, Carbohydrate 37 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 199 mg, Fiber 3 g, Sugar 11 g
WW CARROT BRAN MUFFINS
filled with fiber; carrots, raisins, delish and only 3 points. I found this at Just Cook Already Blog. I made some changes, cut back on orange zest, added salt and cut back cinnamon. Very Filling.
Provided by BakinBaby
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 400.
- In a medium bowl, combine cereal,flour,cinnamon,sugar,baking soda and powder.
- In a large bowl; combine carrots,raisins, milk,applesauce,margarine and orange rind.
- Add dry ngredients to wet ingredients and mix until just combined.
- spoon mixture into 12 sprayed muffins tins, sprinkle with oats.
- bake for 20 minute or until an inserted toothpick comes clean or when tops are firm to touch.
Nutrition Facts : Calories 162.6, Fat 3.2, SaturatedFat 0.7, Cholesterol 16.2, Sodium 214.9, Carbohydrate 32.7, Fiber 4.7, Sugar 12.8, Protein 5.3
CARROT MUFFINS
Carrot muffins for kids an easy healthy recipe with no added sugar also perfect for baby led weaning
Provided by My Kids Lick The Bowl
Categories Muffins
Time 20m
Number Of Ingredients 6
Steps:
- Place carrot purée in a large bowl
- Add eggs, and butter/oil
- Beat these wet ingredients together with a hand-held beater, the batter should become smooth
- Add the flour, baking powder and cinnamon
- Beat for a further 30-60 seconds to make a well-mixed batter
- Portion into an oiled muffin tin (I use a non-stick silicone tray sprayed with oil) Mix makes 12 standard-sized muffins or 30 mini muffins
- Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit) (for mini muffins, cooking time will be longer for standard size)
- Cool
- Serve
- These muffins can be stored in an airtight container for 3 days, or they can be frozen.
Nutrition Facts : ServingSize 1 g, Calories 57 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 91 mg, Fiber 1 g, UnsaturatedFat 1 g
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