Carrotraisinbranmuffins 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 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.

LOW FAT CARROT BRAN MUFFINS

Low Fat Carrot Bran Muffins image

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

Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups all-bran cereal (such as all bran, bran flakes)
2/3 cup raisins
1/3 cup brown sugar (I often add only 1/4 cup for breakfast muffins)
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, lightly beaten
1 3/4 cups skim milk, with
2 teaspoons lemon juice (or 1 3/4 cup buttermilk)
2 tablespoons margarine, melted
2 tablespoons unsweetened applesauce (or pumpkin, or just margarine)
1 cup carrot, grated
1 orange, rind of, grated (optional, but recommended)

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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