Carrot-Bran Muffins Recipe

Carrot-Bran Muffins Recipe

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45 juta s/d 2.5 milyar listing 2018
Carrot-Bran Muffins Recipe Carrot-Bran Muffins Recipe Carrot-Bran Muffins Recipe Deliciously hearty and filled with fiber, these muffins will tide you over to your next meal. Prep : 15 minutes plus standing Bake : 30 minutes 1 cup milk 1/4 cup vegetable oil 1 large egg, lightly beaten 11/2 cups whole-bran cereal (not bran flakes) 1 cup shredded carrots 11/4 cups all-purpose flour 1/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1 cup dark seedless raisins Preheat oven to 400°F. Grease twelve 21/2by 11/4muffin-pan cups. In medium bowl, with fork, beat milk, oil, egg, cereal, and carrots until blended; let stand 10 minutes. Meanwhile, in large bowl, with wire whisk, stir flour, sugar, baking powder, salt, and cinnamon. Add cereal mixture to flour mixture; stir just until flour is moistened (batter will be lumpy). Stir in raisins. Spoon batter into prepared muffin-pan cups. Bake until muffins begin to brown and toothpick inserted in center of muffin comes out clean, about 30 minutes. Immediately remove muffins from pan. Serve warm, or cool on wire rack. Makes 12 muffins. Each muffin : About 198 calories, 4g protein, 33g carbohydrate, 7g total fat (1g saturated), 21mg cholesterol, 309mg sodium. NUTTY CARROT-BRAN MUFFINS Prepare as directed above but substitute golden raisins or dried cranberries for the dark seedless raisins, if you like, or use a combination. Add 1/2 cup chopped walnuts or pecans.
Carrot-Bran Muffins Recipe

Carrot-Bran Muffins Recipe

Deliciously hearty and filled with fiber, these muffins will tide you over to your next meal. Prep : 15 minutes plus standing Bake : 30 minutes
  • 1 cup milk
  • 1/cup vegetable oil
  • 1 large egg, lightly beaten
  • 11/2 cups whole-bran cereal (not bran flakes)
  • 1 cup shredded carrots
  • 11/4 cups all-purpose flour
  • 1/cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/teaspoon ground cinnamon
  • 1 cup dark seedless raisins
  1. Preheat oven to 400°F. Grease twelve 21/2" by 11/4" muffin-pan cups.
  2. In medium bowl, with fork, beat milk, oil, egg, cereal, and carrots until blended; let stand 10 minutes.
  3. Meanwhile, in large bowl, with wire whisk, stir flour, sugar, baking powder, salt, and cinnamon. Add cereal mixture to flour mixture; stir just until flour is moistened (batter will be lumpy). Stir in raisins.
  4. Spoon batter into prepared muffin-pan cups. Bake until muffins begin to brown and toothpick inserted in center of muffin comes out clean, about 30 minutes. Immediately remove muffins from pan. Serve warm, or cool on wire rack. Makes 12 muffins.
Each muffin : About 198 calories, 4g protein, 33g carbohydrate, 7g total fat (1g saturated), 21mg cholesterol, 309mg sodium.

NUTTY CARROT-BRAN MUFFINS

Prepare as directed above but substitute golden raisins or dried cranberries for the dark seedless raisins, if you like, or use a combination. Add 1/2 cup chopped walnuts or pecans. apple bran muffins recipe, banana bran muffins recipe, blueberry bran muffins recipe, carrot bran muffins applesauce, carrot oat bran muffins, easy raisin bran muffins recipe, healthy carrot bran muffins, walnut carrot and bran muffins, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Carrot-Bran Muffins Recipe

Article Categories : Quick Breads

Carrot-Bran Muffins Recipe

Carrot-Bran Muffins Recipe

Deliciously hearty and filled with fiber, these muffins will tide you over to your next meal.

Prep : 15 minutes plus standing
Bake : 30 minutes

  • 1 cup milk
  • 1/cup vegetable oil
  • 1 large egg, lightly beaten
  • 11/2 cups whole-bran cereal (not bran flakes)
  • 1 cup shredded carrots
  • 11/4 cups all-purpose flour
  • 1/cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/teaspoon ground cinnamon
  • 1 cup dark seedless raisins
  1. Preheat oven to 400°F. Grease twelve 21/2” by 11/4” muffin-pan cups.
  2. In medium bowl, with fork, beat milk, oil, egg, cereal, and carrots until blended; let stand 10 minutes.
  3. Meanwhile, in large bowl, with wire whisk, stir flour, sugar, baking powder, salt, and cinnamon. Add cereal mixture to flour mixture; stir just until flour is moistened (batter will be lumpy). Stir in raisins.
  4. Spoon batter into prepared muffin-pan cups. Bake until muffins begin to brown and toothpick inserted in center of muffin comes out clean, about 30 minutes. Immediately remove muffins from pan. Serve warm, or cool on wire rack. Makes 12 muffins.

Each muffin : About 198 calories, 4g protein, 33g carbohydrate, 7g total fat (1g saturated), 21mg cholesterol, 309mg sodium.

NUTTY CARROT-BRAN MUFFINS

Prepare as directed above but substitute golden raisins or dried cranberries for the dark seedless raisins, if you like, or use a combination. Add 1/2 cup chopped walnuts or pecans.