Carrot Raisin Bran Muffins

A couple of these for breakfast and the day looks a whole lot brighter.

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 12 big muffins

INGREDIENTS
2 eggs, whisked
1 cup buttermilk or regular milk
1/2 cup yogurt
¼ cup canola or olive oil
2 cups whole wheat flour
1 cup wheat bran
1 cup sugar or equivalent
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
pinch tsp salt
1 cup shredded carrots
2/3 cup currants (Or raisins)

DIRECTIONS

Preheat your oven to 400F.  Whisk the eggs in a large bowl.  Add the milk, yogurt, and the olive oil, and whisk again. Set aside.

In another bowl mix the flour, bran, sweetener, baking soda, baking powder, cinnamon, nutmeg, cardamom, and salt.  Stir the liquids into the dry ingredients until just blended into a thick dough. Do not overmix. Then stir in the shredded carrots and the currants. Spoon muffin batter into muffin cups.
Bake for 18 minutes, or until just firm.  Tip:  Don’t overcook whole grain muffins (they’ll dry out).


Photo and Recipe by Tod Dimmick

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