Carrotgingerbranmuffins Recipes

CARROT GINGER BRAN MUFFINS

Steps:

• Preheat oven to 375°F.
• Boil juice over high heat until it becomes syrupy. Set aside and let cool.
• In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
• In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
• Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.

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.

HEALTHY GINGER CARROT MUFFINS

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking soda, cinnamon, ginger, cloves, nutmeg. Add ground flaxseed. Set aside.
• In large mixing bowl, beat egg whites until foamy. Add Splenda, molasses, soymik, and applesauce until smooth.
• Stir in carrots.
• Gradually add flour mixture to carrot mixture.
• Stir in oats.
• Fill muffin cups 2/3 full.
• Bake for 15-20 minutes.
• Enjoy!

BEST BRAN MUFFINS

Steps:

• In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.

ALL-BRAN CLASSIC CARROT MUFFINS RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F. In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots. Add buttermilk, oil, egg and lemon rind, stirring just until combined. Spoon into greased non - stick muffin tins. Bake in 400°F (200°C) oven for 20 minutes or until tops are firm to the touch.

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 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.