Carrot Bran Muffins Recipes

CARROT BRAN MUFFINS

Carrot Bran Muffins image

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

Number Of Ingredients 15

Ingredients

1 cup of wheat bran
1 cup soured milk or buttermilk
1 1/2 cups of flour
1/2 cup of brown sugar
1 1/2 teaspoons of cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs
1/2 teaspoon salt
1/2 cup of oil
1 tablespoon of molasses
1 1/2 cups of grated carrots
1 cup of raisins

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

CARROT BRAN MUFFINS

Carrot Bran Muffins image

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

Ingredients

1-1/2 cups all-purpose flour
1 cup wheat bran
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup buttermilk
1/2 cup canola oil
2 tablespoons molasses
1-1/2 cups grated carrots
1 cup raisins

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.

CARROT BRAN MUFFINS

Carrot Bran Muffins image

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

Ingredients

1 1/2 cups all-purpose flour
3/4 cup brown sugar, packed
3/4 cup natural bran
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (I add more)
2 eggs
1/2 cup cooking oil
1 cup carrot, grated
1 cup crushed pineapple in juice (or applesauce if you don't have pineapple)

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.

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