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.
CLASSIC BRAN MUFFINS
A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.
Provided by Janet Kalman Villada
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix together wheat bran and buttermilk; let stand for 10 minutes.
- Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g
ALL-BRAN CLASSIC CARROT MUFFINS RECIPE - (4.5/5)
Provided by chefebbie
Number Of Ingredients 13
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.
CARROT BRAN MUFFINS
Make and share this Carrot Bran Muffins recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Line muffin tin with paper liners, and spray with cooking spray.
- Combine bran flakes, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, blend milk, egg, and oil.
- Stir milk mixture into flour mixture.
- Stir in carrots, walnuts, and raisins.
- Bake for 15 minutes or until golden and a toothpick inserted in the center comes out clean.
- Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 138.4, Fat 5.7, SaturatedFat 0.8, Cholesterol 18, Sodium 258.1, Carbohydrate 19.9, Fiber 1.4, Sugar 8.3, Protein 3.2
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
EXTREME LOW FAT BUTTERMILK CARROT-BRAN MUFFINS
Taken from Canadian Living magazine, don't be shy to add in more grated carrot, although I have listed 1/2 cup I have made these using 3/4 cup ---if you use unsweetened applesauce you might want to increase the sugar a few tablespoons.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 14
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.
Nutrition Facts : Calories 99.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 12.4, Sodium 129.6, Carbohydrate 19.7, Fiber 2.3, Sugar 9, Protein 2.7
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.
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