Bran Muffins
These Bran Muffins stand as the epitome of flavor, moistness, and healthfulness, offering a delightful balance of extra fiber and protein. A perfect alternative to conventional muffins, they provide a wholesome, indulgent treat without compromising on taste or texture.
Ingredients
- 1 ½ cups All-Bran cereal
- 1 cup buttermilk
- 1 cup grated carrots finely grated
- 1 cup raisins
- 1 cup all-purpose flour
- 1/3 cup oil
- 2/3 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg white
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped walnuts optional
Instructions
- Preheat the oven to 375°F (190°C). Prepare a standard muffin tin by lining it with paper liners or greasing it lightly with cooking spray.
- In a small bowl, soak the raisins in hot water for approximately 10 minutes to rehydrate them, making them plump and juicy. Meanwhile, combine the All-Bran cereal and buttermilk in a separate bowl, allowing it to sit for 5 minutes.
- Grate the carrots finely and, if desired, chop the walnuts into small pieces. Set aside for later use.
- In a large mixing bowl, whisk together the egg, egg white, oil, brown sugar, and vanilla extract until fully combined. Incorporate the bran mixture into this wet mixture and stir in the grated carrots, walnuts, and raisins.
- In a separate bowl, sift together the flour, salt, baking soda, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Take care not to overmix the batter.
- Spoon the batter evenly into the prepared muffin tin, filling each cup generously. Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire cooling rack to cool completely.
Notes
For high-altitude baking, increase the amount of flour by 2 tablespoons to ensure optimal texture.
To freeze, let the muffins cool completely and store them in an airtight container or freezer-safe bag for up to three months. When ready to serve, thaw at room temperature or reheat briefly in the microwave.
To freeze, let the muffins cool completely and store them in an airtight container or freezer-safe bag for up to three months. When ready to serve, thaw at room temperature or reheat briefly in the microwave.