Tuesday, February 3, 2009

Carrot - bran muffins

I wish there was a better name for these. Bran muffins just don't sound that appealing. But I promise that these actually taste good, in a very healthy way. I make them pretty often, because they are so nice to have around when I'm running out the door in the morning and don't have time to grab breakfast because I got distracted taking photos instead of getting ready for work. What, that doesn't happen to you?

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The secret is lots of shredded carrot. It makes the muffins incredibly moist. They are not very sweet, but that makes them an excellent companion to apricot jam or honey.

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Carrot-bran muffins (heavily changed from the Bob's Red Mill package, makes 12)

Ingredients
1 cup wheat bran
1 1/2 cups whole wheat flour
1/4 cup brown sugar
1 1/4 cups skim milk
1 egg
2 tbsp. canola oil
1 1/4 cup carrots, shredded (about 2 large carrots)
1/4 cup raisins
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 tsp ginger
Directions
  1. Have oven pre-heated to 400 degrees. Prepare a muffin tin with liners or baking spray.

  2. Combine all dry ingredients and whisk.

  3. Add raisins and shredded carrots to the dry ingredients and stir well.

  4. In another bowl, whisk together all liquid ingredients.

  5. Mix everything together until the batter is just moist. Don't overmix or the muffins will be tough. The batter will be very thick. Spoon evenly into the muffin cups.

  6. Bake 15 minutes or until muffins rise and a toothpick inserted in the center comes out clean.
Easy-peasy. You should be able to get these in the oven in under 15 minutes. They are super moist, so they will sort of crumble apart if you eat them when they are hot, but they are so good fresh out of the oven that I can never resist. I highly recommend them as an afternoon snack with a cup of tea. They are 130 calories apiece, if you're interested in that sort of information.

tea-time

35 comments:

  1. i'm hungry too!
    i've really been in the mood for muffins lately
    and these look very, very scrumptious!
    i can't wait to get some carrots and get shredding.
    thank you so much!

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  2. drool, drool. totally making them so Boyfriend stops whining about me trying to kill him with carrot cake, which has much more cholesterol than these yummy-looking muffins.

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  4. I love your recipe post, if for nothing else for your beautiful food photography! These definitley sound quite yummy:)

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  5. yummy - i'm going to make these today!

    J :)

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  6. I'm not a big fan of bran muffins in general because of the moist-less issue. But, darling, these look wonderful!

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  7. Oh those sound good and still healthy!

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  8. i loooove bran muffins. and since these have carrots and fiber, they are pretty much like salad, right?

    i might need to make these this weekend...

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  9. these look great! i have no idea if that is a lot or a little calories for a muffin, but i think i'd make an exception either way.

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  10. Yummmy! Rachel, how is it that you make the most delicious food so achievable with your easy-to-understand directions?

    I will have to try this recipe -- it looks delicious, and I appreciate its healthy factor.

    (I too get stuck taking pictures and then run late to appointments...)

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  11. Looks good, and I really want your tea pot set!!

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  12. thank you so much for your amazingly sweet advice on Cup of Jo. your comment really made me smile. love, joanna xo

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  13. Rachel- I can't wait to try this
    14k muffin! Yummm... Oh I would love to have one of your muffins right about now.

    Do you like cream cheese? I have an appetizer posted today, you might be interested in. xoxo

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  14. I'm going to make these for the kids (and for us too)!

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  15. Oh man, I am a total muffin monster and these look AWESOME! I have a similar recipe that also contains grated apple and it always turns out so moist---and I love it how recipes like this taste both healthy AND indulgent. you just feel so good about eating them!

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  16. mm they look yummy!
    this is just the sort of thing i should bake next :)

    thanks for all the recipes!

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  17. I love bran muffins but I've never tried adding carrot. You've convinced me, these sound absolutely delicious!

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  18. Wow! Yummy! Oh and like the new photo!

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  19. That last shot leaves me feeling satisfied.

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  20. I LOVE your little tea pot, cup and saucer!! Where are those little beauties from!?

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  21. I tried your recipe for these muffins and loved them, they have been breakfast all this week! Your blog is very inspiring and I love your photographs!

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  22. I just tried your recipe and loved it, they have been my breakfast all week! Your blog is very inspiring and l love your photography!

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  23. Yum, I'm definately going to try these.
    They sound similar to my favourite muffins (here http://craftykin.blogspot.com/2009/08/my-favourite-muffin-recipe.html) moist, dense and not too sweet.

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  24. I worked at a deli where we sold these (except our recipe had grated apple, too). The deli used white flour and all oil, no milk. At home, I used applesauce to replace both. They called them 'Morning Glory Muffins', which may or may not be better than 'Carrot-bran Muffins', depending on your preferences :)

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  25. This one's getting bookmarked! I LOVE sweets and my fit bf would applaud their healthfulness. Thanks for sharing!

    Side note: I first came to your blog after finding your post on budget wedding ideas (http://www.projectwedding.com/wedding-ideas/budget-savvy-bride-smaid-planning-a-backyard-wedding) and it seems I never left. I'm in NY and most days your photos make me wish I were in sunny California :)

    You're amazingly talented and inspiring. Keep it up sister!

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  26. I just made them, they taste really great! Very moist, not so sweet and healthy. I didn't have ginger powder, so I added fresh ginger.
    I will definately keep the receipe, it was very easy and fast! Love it!!

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  27. Muffins were good, you are right not very sweet but still good. I added walnuts to mine and would probably just add a few more raisins next time. Thanks for the recipe! I will use it again.

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  28. I've been making these about once a month since you posted this and I lovelove them. I am making them lately with Oat Bran instead of Wheat Bran (which for some reason is more readily available in rural VA) and with double Craisins in place of Raisins. I also usually replace a half cup of wheat flour with white flour which seems to give them a little smoother consistency. They are totally delicious and the perfect 'eat in the car' commuter breakfast because they don't need any butter or jam to spice them up.

    Thanks so much for making these little guys a staple in my house :)

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  29. Hi, I just made these, this morning, had it with a cup of English breakfast, it was perfect! thank you
    Nazia

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  30. Great Recipe! I made them this morning in mini muffin tins and added ground flax, chia seeds, a bit of coconut flour and a splash of extra milk (as the cocount flour absorbs a ton of liquid!) They rose up really well and are nice and light. Perfect for little toddler hands :)

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  31. These are delicious but any idea what the nutritional value is for these?

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    Replies
    1. I mentioned in the post that they are just about 130 calories each, but here is the rest of the nutritional info - hope this helps!
      Calories 131
      Total Fat 3.1g
      Saturated Fat 0.3g
      Trans Fat 0.0g
      Cholesterol 16mg
      Sodium 156mg
      Total Carbohydrates 23.7g
      Dietary Fiber 3.3g
      Sugars 6.6g
      Protein 3.9g
      Vitamin A 29% • Vitamin C 1%
      Calcium 6% • Iron 10%
      * Based on a 2000 calorie diet

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