Carrot Bran Muffins

There are bran muffins…and there are bran muffins.  I’ve always been a fan, but then I grew up one of those weird kids who liked raisins and Brussels sprouts and asparagus.  Not everyone feels the same as I do about cruciferous vegetables, or bran.  But breakfasts can get boring, and systems can (ahem) slow, so when they do, this is the recipe for you.  These bran muffins, made sweet by dark brown sugar and molasses, not only have a healthy amount of moist delicious raisins, but juicy grated carrots, crunchy pecans, and a dash of cinnamon to actually give them taste. 

This is an old recipe that my mother used to make, and my “go to” recipe every time.  Try these once and you'll be similarly convinced.

Carrot Bran Muffins

1-1/2 cups all-purpose flour

½ teaspoon baking soda

1-3/4 teaspoons baking powder

¼ teaspoon salt

1-1/2 teaspoons cinnamon

1 cup raisin bran cereal

2 extra-large eggs

¾ cup canola oil

3/4 cup dark brown sugar

2 Tablespoons molasses

1-1/2 cups finely grated carrots

½ cup raisins

¼ cup chopped pecans, toasted

Preheat oven to 350°F.  Spray 2 6-count large muffin tins with Pam.

In medium size bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.  Add raisin bran cereal; set aside.

In a large metal mixing bowl, whisk eggs until frothy, stream in oil while whisking, and then whisk in sugar and molasses.  Stir in carrots, raisins, and nuts.  Fold in flour mixture until just combined.

Fill prepared muffin tins ¾ full.  Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Males 12 large muffins.

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Foodie Friday