"To Your Health" Muffins
photo by PaulaG
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 cup whole wheat flour
- 1 cup natural bran
- 1⁄2 cup brown sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1 cup grated carrot (about 4)
- 1⁄2 cup raisins
- 1 cup buttermilk or 1 cup sour milk
- 1⁄4 cup corn oil
- 1 egg
- 1 teaspoon vanilla
directions
- Blend together in large bowl flour, bran, brown sugar, baking soda, salt, cinnamon, carrots and raisins.
- In second bowl, beat buttermilk, oil, egg and vanilla.
- Add liquid ingredients to dry ingredients and mix just until moistened.
- Spoon into 12 greased or paper-lined muffin cups.
- Bake at 375F for 20 minutes.
- (To sour-milk, put 1 tbsp. vinegar into 1 cup measure. Fill with milk. Let stand for 5 minutes.).
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Reviews
-
These are nice and healthy. I used 1/3 cup sorghum syrup instead of the brown sugar. DH is a diabetic and the sorghum adds nutrients and has less of an effect on his blood sugar. The amount of cinnamon was increased to 1 teaspoon and I added 1/4 teaspoon freshly grated nutmeg. Because of the moisture from the carrots, I reduced the oil to 2 tablespoons and used canola because that is what is in the pantry. These sat over night and were served at room temperature. I will be putting the remainder in the freezer so that I can have bran muffins later. I like this recipe because it only makes 12 which is the perfect batch for a small family.
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Healthy, healthy, healthy and pretty good to boot! I followed the recipe exactly, except for the omission of the vanilla (I'm out), and I actually chose to make this as a loaf rather than muffins, which worked quite well. Not too heavy, with a surprisingly light crumb. The carrots and raisins add nice flavor and its just sweet enough. I could have stood for a bit more spicing or another flavor, but for what this is (a simple, straightforward, healthy, fiber-full bread) its great.
Tweaks
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These are nice and healthy. I used 1/3 cup sorghum syrup instead of the brown sugar. DH is a diabetic and the sorghum adds nutrients and has less of an effect on his blood sugar. The amount of cinnamon was increased to 1 teaspoon and I added 1/4 teaspoon freshly grated nutmeg. Because of the moisture from the carrots, I reduced the oil to 2 tablespoons and used canola because that is what is in the pantry. These sat over night and were served at room temperature. I will be putting the remainder in the freezer so that I can have bran muffins later. I like this recipe because it only makes 12 which is the perfect batch for a small family.
RECIPE SUBMITTED BY
Hi, I live in Toronto, Ontario. I have been very happily married for 20 years, I enjoy cooking, gardening, and fishing with my best friend (Hubby), and going up north for the peace and quiet from the city, enjoy reading a good book,watching movies,love animals, crocheting which I enjoy making afghan's and dollies, I have won ribbons for my things, and I really enjoy looking over all the recipes here at Zaar and baking them.