"To Your Health" Muffins

"These muffins sound like they are very healthy for you, and pretty easy to make. Another one of my great finds. To your health. Enjoy"
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
40mins
Ingredients:
12
Serves:
12
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ingredients

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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

  1. The only thing I did differently was to increase the cinnamon to 1 tsp. This is the perfect healthy muffin to go with your morning coffee.
     
  2. 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.
     
  3. 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.
     
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Tweaks

  1. 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.
 
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