Tuesday, January 11, 2011

Carrot Bran Muffins

Time for another great muffin recipe - this one amps up the fiber with all bran and carrots, and the raisins add nice sweetness. You can just stir it up with a wooden spoon, so these healthy and tasty muffins will be ready in no time.

Start by pouring the cereal into a large mixing bowl and then covering with the buttermilk.

Let sit for about 10 minutes, then add the flour, sugar, salt, baking powder, baking soda and cinnamon.

Stir well to combine, then add the raisins (I used golden)

and the carrots.

In a measuring cup, combine the egg and oil and whisk well. Add this to the muffin batter,

and stir to combine. Pour the batter into paper-lined muffin cups and bake for 20 minutes.

Find more great carrot recipes at the Ingredient Spotlight.

Carrot Bran Muffins

1 1/2 cups All-Bran Original cereal
1 3/4 cups buttermilk
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 Tbsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup raisins
1 cup grated carrots
1/4 cup vegetable oil
1 egg, lightly beaten

In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.

Add buttermilk, oil, egg, stirring just until combined.

Spoon into paper-lined muffin tins. Bake 400 for 20 minutes or until tops are firm to the touch.

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