Carrot Bran Muffins
Carrots give the healthy benefit and add the moisture to muffins, these muffins come out delicious and moist!
Yield
12 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ¼ | cups |
bran
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | pinch |
nutmeg
prefer freshly grated |
*
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ⅔ | cup |
brown sugar
dark, packed |
*
|
| ½ | cup |
vegetable oil
|
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
currants
|
|
| 1 ½ | cups |
carrots
shredded |
|
| 12 | each |
dates
halves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 296 | ml |
bran
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 1 | pinch |
nutmeg
prefer freshly grated |
*
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 158 | ml |
brown sugar
dark, packed |
*
|
| 118 | ml |
vegetable oil
|
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
currants
|
|
| 355 | ml |
carrots
shredded |
|
| 12 | each |
dates
halves |
*
|
Directions
Preheat over to 350℉ (180℃).
Coat 12 muffin-cup tin with cooking spray.
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt, stir in bran.
In a medium bowl, beat eggs lightly, add brown sugar, vegetable oil, buttermilk, vanilla extract, currant and carrots until well mixed.
Fill batter into each muffin cup about ¾ full.
Top each with date half.
Bake 25 to 30 minutes untill muffins are puffed and pull away from sides of the pan.
Let cool in the tin on a wire rack for about 5 minutes.
Remove from the muffin tin and cool completely on the wire rack.
Serve or store at an air-tight container.
