Cart Menu
recipe,

Carrot Bran Muffins

Printer Friendly Version
Fine and rich tasting with the extra nutrition and goodness of sweet carrots.

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 1/4 cups bran
  • 1/2 cup currants
  • 2 eggs
  • 2/3 cup firmly packed dark brown sugar
  • 1/2 cup vegetable oil
  • 1 1/2 cups finely grated carrots
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 6-7 dates, cut in half

Preheat oven to 350˚ F.

On a sheet of waxed paper or in a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Stir in bran and currants. Set aside. In a large bowl, beat eggs lightly, add brown sugar, vegetable oil, carrots, buttermilk and vanilla, mixing well until blended. Add the dry ingredients into the egg mixture, mixing just until combined. Do not over mix! Spoon into greased muffin tins, filling them two-thirds full; top each with a date half. Bake 25-30 min. until muffins pull away from sides of the pan.

Makes 12 – 14 muffins

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive

Preheat oven to 350˚ F.

On a sheet of waxed paper or in a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Stir in bran and currants. Set aside. In a large bowl, beat eggs lightly, add brown sugar, vegetable oil, carrots, buttermilk and vanilla, mixing well until blended. Add the dry ingredients into the egg mixture, mixing just until combined. Do not over mix! Spoon into greased muffin tins, filling them two-thirds full; top each with a date half. Bake 25-30 min. until muffins pull away from sides of the pan.

Makes 12 – 14 muffins

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive