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 GINGER BRAN MUFFINS
From Women's Health Magazine, these taste awesome and they're really healthy for you! I like to put them in the fridge and microwave one for breakfast. Here's Women's Health Mag description: You may still be sporting sandals, but cold and flu season will be back faster than you can say "Gesundheit!" Protect yourself with this spicy triple threat. Carrots are rich in immune-boosting vitamin A, zinc-packed pumpkin seeds ward off infection, and apple juice flows with sniffle-stifling vitamin C. "If your body needs to protect itself or heal, these three vitamins are essential," Zeratsky says. Another weapon: yogurt. Studies show that its good-for-you bacteria provide another line of defense against microbes.
Provided by Anomalyk
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Boil juice over high heat until it becomes syrupy. Set aside and let cool.
- In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
- In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
- Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.
Nutrition Facts : Calories 93.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 18.9, Sodium 167.1, Carbohydrate 16.2, Fiber 2.9, Sugar 3.6, Protein 3.7
GINGER CARROT MUFFINS
My wife gets morning sickness worse than I have ever heard of. Ginger is supposed to help with the nausea. Here is "What to eat when you are expecting"
Provided by Abba Gimel
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F Line muffin tin with 12 paper liners.
- In a mixing bowl combine the dry ingredients; flour, oat bran, flax seed, ground ginger, cinnamon, cloves, baking powder & baking soda. Stir to mix.
- In a second mixing bowl combine the wet ingredients; eggs, oil, grape juice, grated ginger, & vanilla. Whisk to mix.
- Add the wet mixture to the dry mixture and stir gently just until the batter is smooth. Gently fold in the carrots, raisins & walnuts.
- Spoon the batter evenly into muffin tins.
- Bake until a toothpick inserted into the center comes out clean. (about 20 minutes).
- Transfer to wire rack to cool. Can be stored in airtight container up to 3 days or individually wrapped and frozen in plastic wrap up to 3 months.
Nutrition Facts : Calories 226.1, Fat 10.2, SaturatedFat 1.1, Cholesterol 35.2, Sodium 189.9, Carbohydrate 32.4, Fiber 3.4, Sugar 19.5, Protein 4.6
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.
More about "carrot ginger bran muffins food"
GINGER-CARROT MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (8)Calories 260 per servingTotal Time 43 mins
- Preheat the oven to 400°F. Lightly grease (or line with papers, and grease the papers) a 12-cup muffin pan., In a medium-sized bowl, whisk together the dry ingredients, including the ginger., In a small bowl, whisk together the eggs, buttermilk, and oil, and stir into the dry ingredients.
- Allow the muffins to rest for 10 minutes before baking., Bake the muffins for 20 to 23 minutes, or until a toothpick inserted in the center of one comes out clean., Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring to a rack to cool completely., Store, covered, at room temperature for 3 days, or freeze for up to a month.
PINEAPPLE CARROT GINGER BRAN MUFFINS | ALL-BRAN*
From allbran.ca
Calories 160Total Time 20 mins
SOFT & MOIST CARROT MUFFINS - SPEND WITH PENNIES
From spendwithpennies.com
CARROT BRAN MUFFINS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
PINEAPPLE CARROT GINGER BRAN MUFFINS | RECIPE
From kelloggs.ca
CARROT GINGER BRAN MUFFINS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CARROT-GINGER BRAN MUFFINS - COUNTRY LIVING
From countryliving.com
CARROT BRAN MUFFINS | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
CARROT AND ORANGE-GINGER MUFFINS | HEALTHY RECIPES
From weightwatchers.com
PINEAPPLE CARROT GINGER BRAN MUFFINS - FOOD NETWORK …
From foodnetwork.ca
2.8/5 (48)Total Time 35 minsServings 12
CLASSIC CARROT BRAN MUFFINS | ALL-BRAN*
From allbran.ca
CARROT BRAN MUFFINS RECIPE - FOOD.COM
From food.com
RECIPE FOR GINGER BRAN MUFFINS | ALMANAC.COM
From almanac.com
25+ TASTY MUFFIN RECIPES - LOVE TO BE IN THE KITCHEN
From lovetobeinthekitchen.com
WHOLESOME SPICED CARROT BRAN MUFFINS | FOODLAND ONTARIO
From ontario.ca
CLASSIC CARROT BRAN MUFFINS | RECIPE - KELLOGG'S
From kelloggs.ca
BISCUITS, MUFFINS AND BANANA BREAD: SEVEN ‘LITTLE LUNCH’ RECIPES TO ...
From theguardian.com
CARROT-BRAN MUFFINS RECIPE - BELINDA LEONG - FOOD & WINE
From foodandwine.com
HEALTHY CARROT GINGER MUFFINS - FLAVOUR AND SAVOUR
From flavourandsavour.com
HIGH FIBRE CARROT BRAN MUFFINS | RECIPE - KELLOGG'S
From kelloggs.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love