Number Of Ingredients 15 Steps:
Preheat your oven to 350 °F. Line a 12 well muffin tray with paper liners or spray the wells with cooking spray. Set aside. Mix your bran with the milk in a bowl and let it sit while you prepare the remaining ingredients. In a large mixing bowl, combine all your dry ingredients and whisk them together. Add the wet ingredients to the bran mixture and combine well. Add the wet ingredients into the dry and combine until smooth and well mixed. Bake at 350 degrees until the tops spring back when touched, about 15-20 minutes depending on your oven.
Time 45m Yield 1 dozen. Number Of Ingredients 13 Steps:
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. , 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.
Time 35m Yield 12 muffins, 12 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 400 F (200 C). Mix first 7 ingredients in a large bowl. Make a well in the centre. In another bowl beat eggs until frothy. Add cooking oil, carrots, pineapple and juice (or applesauce). Pour int well. Stir only to moisten. Batter will be lummpy. Fill greased muffin cups 3/4 full. Bake 20-25 minutes. Remove from pan after 5 minutes. *For carrot muffins use 2 cups flour and omit bran.
Time 1h Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners. Mix bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat egg, buttermilk, and canola oil in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, and walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in pans for 5 minutes before removing muffins to finish cooling on a wire rack.
Time 40m Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. Mix together wheat bran and buttermilk; let stand for 10 minutes. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
Time 25m Yield 24 muffins, 24 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 425°F Combine oat bran and baking powder. Mix in remaining ingredients. Add optional spices to taste–approximately 1/2 to 1 teaspoon each, in any combination. Pour mixture into 24 muffin tins (either oiled or lined with paper muffin cups). Bake about 15 minutes, or until a toothpick inserted into muffins comes out clean.
More about “carrot bran muffins recipes”
Number Of Ingredients 13 Steps:
Preheat oven to 400°F. In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots. Add buttermilk, oil, egg and lemon rind, stirring just until combined. Spoon into greased non - stick muffin tins. Bake in 400°F (200°C) oven for 20 minutes or until tops are firm to the touch.
