I came across this recipe for carrot bran muffins on Rachel’s fabulous blog Heart of Light. Her blog ranges from design inspirations to food and recipes. What really strikes me is her photography. That’s how I became intrigued by this recipe. I love to bake and to have interesting and delicious things to help me start off my day. The combination of bran, carrot, and raisins makes for a healthy treat that has just the right amount of sweetness. I made these muffins with a convenient bag of pre-shredded carrots, but I thought they were a bit too big and I might like the texture a bit more if I shredded them on my own for the next time I make this recipe.

Like most baked goods, I like to eat these muffins warm and with a pad of butter, but they would be equally good with some jam or just by themselves. These muffins also freeze and reheat quite nicely for a mid-week snack!

Carrot Bran Muffins

Heart of Light (Makes 6 large or 12 small muffins)

1 cup wheat bran
1 ½ cups whole wheat flour
¼ cup brown sugar
1 ¼ skim milk
1 egg
2 tbsp. canola oil
1 ¼ cups shredded carrot (about 2 large carrots)
¼ cup raisins
¼ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3 tsp. ginger

Have oven pre-heated to 400 degrees. Prepare a muffin tin with liners or baking spray.
Combine all dry ingredients and whisk.
Add raisins and shredded carrots to the dry ingredients and stir well.
In another bowl, whisk together all liquid ingredients.
Mix everything together until the batter is just moist. Don’t overmix or the muffins will be tough. The batter will be very thick. Spoon evenly into the muffin cups.
Bake 15 minutes or until muffins rise and a toothpick inserted in the center comes out clean.

This entry was posted on Wednesday, March 4th, 2009 at 2:00 pm and is filed under Life, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.