Low Fat Carrot Bran Muffins

Submitted by LUv 2 BaKE

"Wonderful carrot bran muffins that are low in fat, yet, I find, taste almost buttery. They have a wonderful moist yet fluffy texture, and not too sweet delicious cinnamon flavour and aroma. The batter is quite thin, which creates smooth domed muffin tops. I have always made these with the soured milk instead of buttermilk. And yes, there really is 1 tbsp cinnamon in this recipe, it is not a typo! NOTE: Do not use muffin liners with this recipe - they are too moist and delicate for them so the muffins will stick to the liner."

 

• Ready In: 35mins
• Ingredients: 14
• Yields: 12 muffins

ingredients

• 1 1⁄2 cups whole wheat flour
• 1 1⁄2 cups all-bran cereal (such as all bran, bran flakes)
• 2⁄3 cup raisins
• 1⁄3 cup brown sugar (I often add only 1/4 cup for breakfast muffins)
• 1 tablespoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 egg, lightly beaten
• 1 3⁄4 cups skim milk, with
• 2 teaspoons lemon juice (or 1 3/4 cup buttermilk)
• 2 tablespoons margarine, melted
• 2 tablespoons unsweetened applesauce (or pumpkin, or just margarine)
• 1 cup carrot, grated
• 1 orange, rind of, grated (optional, but recommended)

directions

1. Preheat oven to 400°F.
2. In a medium bowl, combine flour, cereal, raisins (you may add the raisins in with the wet ingredients if you prefer), sugar, cinnamon, baking powder, and baking soda.
3. In a large bowl, combine egg, milk, margarine, applesauce, carrot and orange rind.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Spoon into sprayed or lightly greased muffin tin (for 12 muffins) - Do NOT use paper muffin liners.
6. Bake for 20 minutes, or until tops are firm to the touch, or when a toothpick inserted comes out clean.

Reviews

[cathyfood]

First off, I substituted oat bran for the bran cereal. I added 1 ripe banana, mashed, and 3 rings of leftover pineapple, pureed in a food processor. I added chopped pecans to half of the muffins. The rest of the ingredients were the same. After mixing, I let the batter rest for 10 minutes before baking. The muffins were tasty, with a good texture - not too chewy or heavy. They are not crumbly, so they would be easy to eat in the car with your morning coffee. They are not very sweet, nothing like a bakery muffin. Which is fine by me! This recipe, however, makes 24 standard size muffins, not 12 as noted on the recipe.

 

[Grace F.]

Yum delish, made these today, omitted the raisin cause I don't like them but added 1/2 cup of chopped walnuts, used the buttermilk and margarine and only 1/4 cup of brown sugar, followed all other ingredients and directions as noted, I really enjoyed them but didn't think my hubby would like them b/c he likes the sweet stuff (that's why he married me hahaha) but he really liked them and had two, not that these weren't sweet enough but I think someone with a sweet tooth may want to add the full1/3rd cup....will definitely be making these again.

 

[jennyfromtheblock77]

Great muffins. I don't normally like bran muffins but these are moist and flavorful. Any variety of dried fruit works well with this recipe. I recommend plumping the dried fruit in hot water for 15 mins before adding to the mixture. It really makes the fruit come back to life and adds extra moisture.

 

[misscaprice]

Very good, I am not a fan of raisins so i substituted for figs and used 6 grains organic flour and added pumpkin seeds and flax seeds for a little crunch...still turned out moist and delicious!

 

[brkcannons]

to start out i am obsessed with bran muffins and have never found a satisfying recipe until now. when i took these muffins out and they were not only perfectly pretty but tasted amazing as well, i had to post a review of bliss! i'm in love!