Carrotraisinbranmuffins Recipes

CARROT BRAN MUFFINS

Steps:

• Preheat your oven to 350 °F. Line a 12 well muffin tray with paper liners or spray the wells with cooking spray. Set aside.
• Mix your bran with the milk in a bowl and let it sit while you prepare the remaining ingredients.
• In a large mixing bowl, combine all your dry ingredients and whisk them together.
• Add the wet ingredients to the bran mixture and combine well.
• Add the wet ingredients into the dry and combine until smooth and well mixed.
• Bake at 350 degrees until the tops spring back when touched, about 15-20 minutes depending on your oven.

CARROT BRAN MUFFINS

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.

AWESOME CARROT MUFFINS

Steps:

• Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
• Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

CARROT RAISIN BRAN MUFFINS

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.

RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

CARROT BRAN MUFFINS

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.

CARROT RAISIN MUFFINS

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.