Name: Carrot Bran Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Ingredients: 1-1/2 cups all-purpose flour; 1 cup wheat bran; 1/2 cup packed brown sugar; 1-1/2 teaspoons ground cinnamon; 1-1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 eggs; 3/4 cup buttermilk; 1/2 cup canola oil; 2 tablespoons molasses; 1-1/2 cups grated carrots; 1 cup raisins

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Carrot Bran Muffins

25 min1 servings

With their golden brown tops, pretty flecks of orange and bursts of raisin sweetness, these bran muffins are anything but ordinary! Our Test Kitchen staff fine-tuned the recipe to make them extra moist and tender.

Ingredients

1-1/2 cups all-purpose flour

1 cup wheat bran

1/2 cup packed brown sugar

1-1/2 teaspoons ground cinnamon

1-1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup buttermilk

1/2 cup canola oil

2 tablespoons molasses

1-1/2 cups grated carrots

1 cup raisins

Instructions

1 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.

2 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.