Thursday, November 13, 2008

Carrot Bran Muffins

Katie and I were talking about healthy recipes today at mom's group, and thus I am inspired to post my latest find. These taste like carrot cake, but they have so much good healthy stuff in them! The recipe posted here is an adaptation of the Basic Bran Muffin in Esther Brody's 500 Best Muffin Recipes.

2 cups whole wheat flour
3/4 cup brown sugar
1/2 tsp. salt
1 T. baking powder
1 tsp. baking soda
3 cups natural bran
1-2 cups raisins
1 cup chopped nuts (optional - I left these out because I didn't have any)
2 cups grated carrots
2 tsp. cinnamon
4 eggs, beaten
2 cups milk
1/2 cup molasses (or use 1/4 cup honey and 1/4 cup molasses - I did this because I ran out of molasses!)
1/2 cup butter, melted
1/2 cup applesauce

Preheat oven to 400 degrees. In a large bowl, combine flour, brown sugar, salt, baking powder, baking soda, bran, raisins, nuts, and cinnamon. Stir in grated carrot. In another bowl beat together eggs, milk, molasses, butter, and applesauce. Add to flour mixture; stir just until moistened. Do not overmix - batter will be lumpy. Spoon batter into prepared muffin tins, dividing evenly between 36 muffin cups. Bake for 20 minutes. Best served warm (re-heated is fine, too!)

These muffins turn out VERY moist. When I make them next I think I may cut back some of the milk and probably use less honey/molasses. I'd rather use less sugar, but I'm not sure how to do that without ending up with muffin soup! If anyone knows how, I'd love suggestions.

6 comments:

Elena said...

Muffins are really very forgiving. I didn't put any sugar at all in my muffins last night, just a few tablespoons of honey, and they had a great texture. They tasted horrible, but there was nothing wrong with them structurally. I'd play around with it, and just add more flour if it's too soupy.

Jen said...

I was going to say the same thing--I think you can easily cut some of the sugar without altering the texture too much. If you're concerned, cut back conservatively and start with just 1/4 less and go from there on the next batch.

Katie Jones said...

Yummy! Thanks Emily!!

Erin said...

Those look really good! I'll have to try making them soon.

Amber said...

Those look great, I'll have to try them. I've been looking for a good carrot muffin recipe. I usually make some sort of muffins once a week around here, and I like having different options. I'm kind of in a zucchini or banana nut rut right now.

Heather said...

Made these today and they were great! I think the recipe is perfect as is. I left out the raisins and included the nuts. I did put a little less milk (maybe 1/8 of a cup less or so). Thanks for a good recipe!