Low Fat Carrot Bran Muffins
"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."
photo by momaphet
- 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
- Preheat oven to 400°F.
- 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.
- In a large bowl, combine egg, milk, margarine, applesauce, carrot and orange rind.
- Add dry ingredients to wet ingredients and mix until just combined.
- Spoon into sprayed or lightly greased muffin tin (for 12 muffins) - Do NOT use paper muffin liners.
- Bake for 20 minutes, or until tops are firm to the touch, or when a toothpick inserted comes out clean.
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Reviews
-
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. -
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. -
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. -
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!
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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!
see 15 more reviews
Tweaks
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I thought these were good. I used ww pastry flour which gives a lighter texture ajd I used a little less cinnamon and added some nutmeg and cloves. Because I used the buttermilk I subbed 2 TBL OJ concentrate for the lemon juice and the orange rind. I was glad I used the 1/3 cup sugar as these aren't very sweet at all.I baked them in mini muffin pans which took around 13 minutes and made 23. I will be serving these with Recipe #134781, this was pretty sweet so I doubled the butter. The two recipes go well together.
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These are great! I like the fact they are not wimpy on the cinnamon! The orange adds a nice tang. I used Splenda instead of brown sugar, and dried cherries instead of raisins. Thanks for this keeper!
RECIPE SUBMITTED BY
Hi!
Thanks for visiting my page! I just graduated with a Bachelor of Science in Human Nutritional Sciences in May 2008 after 5 years of hard work. My hard work paid off as I was accepted to a post graduate dietetic internship which I am currently completing and will be done in June. The internship allows me achieve professional designation as a registered dietitian. This is a very exciting but also a very busy time for me so I have not been contributing to zaar nearly as much as i'd like to.
I have always loved baking and cooking and looking for healthier recipes or ways to make recipes healthier to fit into my lifestyle. I am pesco-vegetarian as I do not want animals to suffer for my consumption.
I also love to be active in individual sports and train year round for triathlon. I am both an active racer and volunteer. The distance I prefer most is the Sprint distance - 750m swim, 20km bike, 5km run. This upcoming race season marks my 16th year of participating in triathlon. I love it just as much, if not more, than I did 16 years ago!! I also have a newfound love for Iyengar yoga.
I have a profound love for animals and the pretty little kitty you see as my icon is my 16 1/2 year old cat Snuggles. Sadly, Snug passed away in March 2006, and is dearly, dearly missed.
Snuggles
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