Yesterday (i think it was yesterday, my days blend together) I woke up wanting to make carrot bran muffins, and guess what I saw on Facebook? A fellow Maui-based food blogger, Tiffany Kidder, made carrot bran muffins. She used a completely different recipe than I ended up using, but they probably ended up tasting fairly similar (like a bran muffin…) I’m not sure how her’s ended up, but mine were tasty, however dense (i think it’s the whole wheat flour/bran). Mine is based on the Kellogg’s All-Bran recipe, but this time I ended up making two different muffins.
I like to throw dried fruits in mine, but this time, everytime I opened the fridge the leftover canned pineapple was calling out to me. I figured it might be pretty tasty in there so I tried it in about half the muffins. In the other half, I used raisins, craisins and chopped walnuts. I put half the batter in another bowl, mixed in what I wanted, then put in the muffin tins. Then I mixed in the other mix-ins (sorry, now this is getting confusing…) and made the rest of the muffins.
One thing I noted from these muffins, they are pretty low in fat, so they kind of stick to the paper liners- I ran out of liners and the muffins that I just sprayed with Pam popped right out, but the ones in the liners lost a lot of muffin to the liner…
Bran Muffins Recipe- Two Ways (or however you like it…)
- 2 cups Kellogg’s all-bran cereal
- 1 1/4 c milk
- 1 egg
- 1/8 c coconut oil
- 1/8 c applesauce
- 1/8 c greek yogurt
- 3/4 c white flour
- 1/2 c wheat flour
- 1/4 c brown sugar
- 1 tbsp molasses (adding it in for my slightly anemic little boy!)
- 1 tbsp flax
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 c baby carrots- grated (food processor or vitamix works great!)
- Add-ins (raisins, craisins, walnuts, chopped apples, chopped pineapple- 1/4c to 1/2 c each depending on what you want!)
- top- turbinado sugar!
- Combine cereal and milk. let stand for 1/2 hour
- add egg, oil, applesauce and yogurt, beat well
- add rest of ingredient (except mix-ins) beat until just combined
- pour into muffin pans sprayed with pam (recommended over liners- see above)
- divide batter if desired to add in the different ‘add-ins’
- top with a pinch of turbinado sugar
- cook for 20 minutes at 400′ or until golden brown.
note- i didn’t really read the instructions this time and let the cereal and milk stand while i mixed the rest, and grated carrots, etc, adding that in at the end. besides being a little dense, which i think they would anyway, i think they turned out fine. The ones with pineapple turned out delicious, but i also liked the nutty walnut raisin ones. the turbinado (raw) sugar adds a nice sweet crunch on top.