Carrot Raisin Bran Muffins Recipes

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 RAISIN BRAN MUFFINS

Carrot Raisin Bran Muffins image

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

Ingredients

4 1/2 cups oat bran
2 tablespoons baking powder
1 1/2 cups milk
1/2 cup egg substitute
6 carrots, shredded
3/4 cup raisins
3/4 cup molasses
4 tablespoons canola oil
ground cinnamon (optional)
ground cardamom (optional)
ground cloves (optional)
ground allspice (optional)

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 RAISIN MUFFINS

Carrot Raisin Muffins image

Patti Wolfe Bailey of Chanute, Kansas shares these moist muffins that are full of sweet raisins and carrots. "My husband likes them at breakfast along with his cereal," she notes.

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 13

Ingredients

2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 cup honey
1 cup (8 ounces) plain yogurt
1/2 cup canola oil
2 teaspoons lemon juice
2 teaspoons vanilla extract
1-1/2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts, optional

Steps:

In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 227mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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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