Carrot Bran Muffins

Name: Carrot Bran Muffins Recipe
Cook time: 20 min
Total time: 20 min
Yield: 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)

(5)

Minutes to Cook: 20

Number of Servings: 12

Ingredients

1 3/4 cup whole wheat flour1 1/4 cup high fibre bran cereal1 tsp baking power1 tsp baking soda1 tsp ground cinnamon1/2 tsp ground nutmeg1/2 tsp salt2 eggs1 cup grated carrots3/4 cup buttermilk (see sour milk substitute above)2.4 tbsp Splenda brown sugar blend (see packed brown sugar substitute above)1/4 cup vegetable oil1/2 cup dried cranberries1/2 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.

Servings Per Recipe: 12

Nutritional Info 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

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Member Reviews

CPOKEYRUN
Really good! I omitted the dried fruit and used white whole wheat flour, and they were fluffy and delish! - 1/15/13
MLB570
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
TOOFATGLEN
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
BETHHARRIS
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