Ww Carrot Bran Muffins Food

CARROT 'N' SPICE BRAN MUFFINS

Steps:

• In a large mixing bowl combine cereal, milk, oil, and eggs; let STAND 10 minutes; Stir in carrot, coconut, and raisins.
• In another bowl combine flour, brown sugar, sugar, baking powder, soda, cinnamon, and salt.
• Add cereal mixture to flour mixture; Stir until just combined.
• Grease muffins cups or line with paper bake cups; fill each 2/3 full; Bake in a 375 degree oven for 15 to 20 minutes or until toothpick inserted comes out clean, serve warm.

WW 1 POINT BRAN MUFFINS SO MOIST AND DELISH!

Steps:

• Mix bran flakes and milk and set aside for 15 minutes.
• Mix all of the other ingredients together, then add the bran mixture when it has sat for 15 minutes.
• Pour into 12 muffins.
• Bake at 350°F for approximately 20 minutes or until toothpick comes out clean.

CARROT BRAN MUFFINS

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.

CARROT BRAN MUFFINS

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.

ALL-BRAN CLASSIC CARROT MUFFINS RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F. In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots. Add buttermilk, oil, egg and lemon rind, stirring just until combined. Spoon into greased non - stick muffin tins. Bake in 400°F (200°C) oven for 20 minutes or until tops are firm to the touch.

LOW FAT CARROT BRAN MUFFINS

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.

EXTREME LOW FAT BUTTERMILK CARROT-BRAN MUFFINS

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Generously spray 12 regular size muffin tins with non stick spray or line with paper liners.
• In a medium bowl combine the wheat bran with both flours, baking soda, salt and cinnamon, then mix in grated carrots (if you are adding in flax seed then add in with the flour mix).
• In another bowl using an electric mixer at medium speeed beat together buttermilk with sugar, applesauce, egg, oil and vanilla; beat for about 2-3 minutes.
• Make a well in the center of the flour mixture then pour in the buttermilk mixture and raisins; using a spatula stir JUST until combined (some small lumps are okay, do not overmix).
• Divide the batter equally between the muffin tins.
• Bake for about 20-22 minutes or until the muffins test done (do not over bake).
• Cool in the pan for about 10-12 minutes then remove to wire rack.
• Serve warm or room temperature.

CARROT GINGER BRAN MUFFINS

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.

WW CARROT BRAN MUFFINS

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.