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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.
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Let sit for about 10 minutes, then add the flour, sugar, salt, baking powder, baking soda and cinnamon.
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Stir well to combine, then add the raisins (I used golden)
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and the carrots.
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In a measuring cup, combine the egg and oil and whisk well. Add this to the muffin batter,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOZ0qWTDLg-Njnd3_OTFpqPrSP4yXTGpsiJxB2micZYjfJ12MxvsI8rdbD5N-LZKz91HrTu6l-pai5hrHxec-ACAwmKijioeDyHW9BdzuDF6HZcPF8a_c6ETR88k0pJ1kK8Gg0dw4EJdA/s320/bran+5.jpg)
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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