My family will not eat these muffins. They don’t do bran, carrots, walnuts or raisins in their baked goods. They don’t like that these muffins aren’t covered in chocolate. They in fact, even loathe the healthy sound of the word “bran”.
Therefore, these toasty wonderful carroty bran muffins are mine. All mine! I stuck them in my freezer and have been enjoying one or two at a time. All the while, telling my family how awful they are the entire time I’m eating and that I sacrifice myself for their happiness.
Somehow, I don’t think they believe me. Perhaps I’d be more convincing if I stopped saying, “Yum!” after every bite.
Carrot Raisin Bran Muffins
You too can scare your family into thinking bran muffins taste terrible. Then you can feel good about having these healthy beauties all to yourself.
1 cup all-purpose flour
1 cup whole wheat or white whole wheat flour
1 cup unprocessed bran
2 cups bran flakes, crushed
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
2 1/2 cups finely shredded carrots
3/4 cup raisins
3/4 cup chopped walnuts
3/4 cup extra light olive oil or vegetable oil
3/4 buttermilk or applesauce
1 1/4 cups firmly packed dark brown sugar
1/4 cup molasses
Coarse sugar or granulated sugar for sprinkling
1. Preheat oven to 350 degrees and grease muffin tins.
2. In the microwave, toast walnuts on a plate on high power in 30 second increments. Toss and repeat 1 or 2 more times until toasted.
3. Combine in a large bowl; all-purpose flour, whole wheat flour, bran, crushed bran flakes, baking powder, baking soda, salt and cinnamon. Stir to combine. Add carrots, walnuts and raisins and toss to coat.
4. To another large bowl add eggs, oil, buttermilk or applesauce, brown sugar and molasses. Whisk to combine. Pour the wet mixture into the dry and stir until it just comes together.
5. Fill tins 3/4 full and sprinkle with sugar. Bake 17 to 20 minutes, or until a toothpick inserted in center muffins comes out clean.
Makes about 22 muffins
Recipe & photograph by Laura Flowers.