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Prep 15 mins
Cook 20 mins
These moist, tasty muffins are chucked full of things that are good for you. Muffins can be wraped in foil and and placed in freezer plactic bag or stored in airtight freezer container up to 1 month. Maybe reheated in microwave or oven. The recipe comes from Better Homes and Gardens .
- In a large mixing bowl combine cereal, milk, oil, and eggs; let STAND 10 minutes; Stir in carrot, coconut, and raisins.
- In another bowl combine flour, brown sugar, sugar, baking powder, soda, cinnamon, and salt.
- Add cereal mixture to flour mixture; Stir until just combined.
- Grease muffins cups or line with paper bake cups; fill each 2/3 full; Bake in a 375 degree oven for 15 to 20 minutes or until toothpick inserted comes out clean, serve warm.
These were good! I used bran flakes, applesauce for the oil & no coconut (I sprinkled some on the top instead). I also used whole wheat flour, about half the Splenda than called for (carrots are pretty sweet on their own!), and Splenda brown sugar. I also used LOTS of cinn! Baked nicely in 22 min. Thank u for sharing!
We loved these muffins.They were very moist and quick and easy to make. I did make a couple of changes. I added a cup of whole wheat flour a 1/2 cup of chopped dates,and upped the milk to 1 1/2 cups. We will definately be making these again thanks for the recipe.
okay, I think this recipe is a great base for bran muffins - let's admit it, bran alone is just plain boring! The combination of carrot and coconut is a great idea but to reduce the sugar I revamped this recipe slightly. I use 1 shredded apple, a pink lady apple is nice an sweet, I use sweetened coconut and don't add the 1/4 cup sugar, it doesn't need it. I also throw in a few chopped up walnuts and even a few frozen blueberries if I'm in the mood! I add a 1/4 teaspoon extra of baking powder and soda to guarantee some nice height on my muffins where the extra fruit might weigh them down. I've made this version about 4x now - makes a great mid morning work snack to get me to lunch!