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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 180.4
  • Total Fat: 6.0 g
  • Cholesterol: 36.1 mg
  • Sodium: 340.5 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 6.5 g
  • Protein: 4.2 g

View full nutritional breakdown of Carrot Bran Muffins calories by ingredient
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Carrot Bran Muffins

Submitted by: ANGRYCAKE

Introduction

Good high fibre breakfast muffins.

Use 1/3 cup of packed brown sugar if not using Splenda blend. Any high fibre bran cereal will work in this recipe. The salt can be reduced to 1/4 tsp. Sour milk can be used instead of buttermilk - to sour milk, add 4 tsp lemon juice OR vinegar to 2 cups milk and let stand 5 minutes.
Good high fibre breakfast muffins.

Use 1/3 cup of packed brown sugar if not using Splenda blend. Any high fibre bran cereal will work in this recipe. The salt can be reduced to 1/4 tsp. Sour milk can be used instead of buttermilk - to sour milk, add 4 tsp lemon juice OR vinegar to 2 cups milk and let stand 5 minutes.

Number of Servings: 12

Ingredients

    1 3/4 cup whole wheat flour
    1 1/4 cup high fibre bran cereal
    1 tsp baking power
    1 tsp baking soda
    1 tsp ground cinnamon
    1/2 tsp ground nutmeg
    1/2 tsp salt
    2 eggs
    1 cup grated carrots
    3/4 cup buttermilk (see sour milk substitute above)
    2.4 tbsp Splenda brown sugar blend (see packed brown sugar substitute above)
    1/4 cup vegetable oil
    1/2 cup dried cranberries
    1/2 cup dried currants (or raisins)

Directions

Makes 12 muffins

Pre-heat oven to 400 degrees F, 200 degrees C
Grease or paper-line one 12 cup muffin tin

1. In large bowl, combine flour, cereal, baking powder, baking soda, cinnamon, nutmeg and salt.

2. In seperate bowl, beat eggs thoroughly; blend in carrots, buttermilk, brown sugar and vegetable oil. Add to dry ingredients, stirring just until moistened. Stir in dried fruit.

3. Spoon batter into muffin tin, filling each cup about 3/4 full. Bake in preheated oven for about 20 minutes or until tops of muffins spring back when lightly touched.

Number of Servings: 12

Recipe submitted by SparkPeople user ANGRYCAKE.






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Member Ratings For This Recipe

  • Really good! I omitted the dried fruit and used white whole wheat flour, and they were fluffy and delish! - 1/15/13

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  • I made too many subs to list but they came out amazing, just the right amount of sweetness for a breakfast muffin. Just one little note, the recipe calls for 1.75 cups flour but when I was doing the makeover for my subs I found the flour on the list said 1.25 cups. Might skew the nutrition info abit - 9/28/11

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  • I absolutely love carrot muffins but have never found a recipe that isn't extremely high in fat. Thanks for sharing - this will be a regular at my house! - 6/11/09

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  • I made these with raisins and dates instead of currants and cranberries. Also used the sour milk instead of buttermilk. They were yummy! I did top with fat free cream cheese whipped with vanilla and splenda! YUM! The Hubby was even most happy with them! - 5/14/09

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