Carrot Raisin Bran Muffins Recipes

LOW FAT CARROT BRAN MUFFINS

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.

BRAN FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
• Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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.

CARROT SPICE MUFFINS

Steps:

• Preheat oven to 375°F (190°C). Line 12 muffin pans with paper liners.
• Beat eggs and oil until light.
• Stir in carrots.
• Add next 8 ingredients Stir just until moistened.
• Stir in nuts and raisins.
• Fill prepared muffin cups 3/4 full.
• Combine nuts and brown sugar for topping in small mixing bowl. Sprinkle on top of muffins.
• Bake in preheated oven for 25 to 30 minutes or until top springs back when lightly touched.

SOFT & MOIST CARROT MUFFINS

Steps:

• Preheat oven to 375°F. Greased or line muffin tins.
• In a large bowl whisk together flour, baking powder, cinnamon, and salt.
• Whisk sugar, oil, and eggs in a separate bowl.
• Stir egg mixture into dry ingredients just until combined.
• Lightly fold in carrots, apples and raisins.
• Divide the mixture into prepared muffin tins
• Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.

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 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 RAISIN MUFFINS

Steps:

• Preheat the oven to 400 F. Line a 12 muffin pan with liners.
• Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes.
• In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined,
• Make a well in the center. Pour in the milk, avocado oil and vanilla extract. Use a rubber spatula and stir just until combined.
• Drain the raisins. Add the raisins, carrots and walnuts. Fold until just combined.
• In the prepared muffin tin, pour the batter three-quarters the way full.
• Bake for 18-22 minutes, or until a tester comes out clean.
• Transfer to a cooling rack and let the muffins cool completely before serving.

ZUCCHINI RAISIN BRAN MUFFINS

Steps:

• Preheat the oven to 375°F. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.