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View more "Desserts & Sweets" recipes Carrot Bran Muffins Recipe

Carrot Bran Muffins

Dairy Farmers of Canada
Add to Calendar 09/15/2019 10:00 AM 09/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 1/2 cups (375 mL) all-purpose flour or whole wheat flour
1 1/2 cups (375 mL) bran cereal, (i.e. All-Bran or 100 % Bran)
1 cup (250 mL) raisins
1 cup (250 mL) grated carrots
1/2 cup (125 mL) packed brown sugar
1 tbsp (15 mL) ground cinnamon
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1 3/4 cups (430 mL) Milk, soured* or buttermilk
1/4 cup (60 mL) butter, melted
1 egg, lightly beaten
Grated rind of 1 lemon or orange

Yields: 12 muffins

See full recipe: https://www.dairygoodness.ca/recipes/carrot-bran-muffins?source=calendar
Carrot Bran Muffins true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 20 - 25 mins
  • Yields 12 muffins

Enjoy these tasty, nutrient-packed muffins along with a glass of milk and some fruit for an easy, fast breakfast.

  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 20 - 25 mins
  • Yields 12 muffins

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2001 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 1/2 cups (375 mL) all-purpose flour or 
whole wheat flour
1 1/2 cups (375 mL) bran cereal, (i.e. All-Bran or 100 % Bran)
1 cup (250 mL) raisins
1 cup (250 mL) grated carrots
1/2 cup (125 mL) packed brown sugar
1 tbsp (15 mL) ground cinnamon
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1 3/4 cups (430 mL) Milk, soured* or 
buttermilk
1/4 cup (60 mL) butter, melted
1 egg, lightly beaten
Grated rind of 1 lemon or 
orange

Preparation

Preheat oven to 400 °F (200 °C). Lightly butter or spray muffin pan.

In large bowl, combine flour, cereal, raisins, carrots, sugar, cinnamon, baking powder, baking soda and salt. In separate bowl, stir together soured milk or buttermilk, butter, egg and lemon rind; pour over dry ingredients and stir just until moistened.

Spoon into prepared pan. Bake for 20 to 25 min or until tops are firm to the touch.

Tips

*You can replace buttermilk by sour milk or yogourt. To make sour milk, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk.

Freezing Tip: These muffins freeze well. Wrap individually in plastic wrap and freeze in airtight container. To reheat, simply unwrap frozen muffin, rewrap in paper towel and microwave at High for 30 sec.

For the Adventurous: Add 1/2 cup (125 mL) chopped pecans.

Healthy Eating Tip: Fibre fix- Bran cereal, whole wheat flour, raisins and carrots make these muffins a high source of fibre, in fact 4 g in each muffin.

163 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2001 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2001 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 215 Calories
Protein: 5 g
Carbohydrate: 41 g
Fat: 5 g
Fibre: 4.2 g
Sodium: 329 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 8 % / 89 mg
Vitamin A: 25 %
Thiamin: 22 %
Magnesium: 19 %
Iron: 19 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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