Healthy, delicious and moist is the way I’ll describe these. An excellent item to have in the freezer for snacks or quick breakfasts. A great source of fibre, not too much fat or sugar, and I added nuts to up the protein. Did I mention really really yummy? I’ve already made them a half dozen times and given many away.
I found the recipe on the All-Bran website; I bought a box of Bran Buds and realized I was never going to eat it (ew!), so I searched for recipes to use it up. Now I’m purposely going out and buying it so that I can make these muffins. I could probably just make bran muffins, but I’m so addicted to these that I don’t want to risk a change.
I only made a few changes in this recipe; I added nuts, and I soak the raisins in milk. I find the raisins burn too easily on the top of the muffin if they aren’t soaked first.
What you need:
- 1 & 1/2 cups All-bran Buds cereal
- 1 & 1/4 cups buttermilk (or add a tablespoon of vinegar to regular milk to make your own)
- 1 large egg
- 1/3 cup vegetable oil
- 1 tablespoon vanilla
- 1 cup carrot, grated
- 1 cup apple, unpeeled and grated
- 1/2 cup raisins
- 1/2 – 1 cup chopped pecans or walnuts
- 1 & 1/2 cups unbleached all-purpose flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
What you do:
- Soak the Bran Buds and raisins in milk for 5 minutes.
- Preheat the oven to 400F. Line a dozen muffin tins with paper liners.
- Add the egg, oil and vanilla to the Bran Buds and stir it in. Add the grated carrots and apples and stir them in too. At the last minute stir in the nuts.
- Using a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon and salt. Stir the cereal mixture into the dry ingredients only until it is combined.
- Spoon the batter into the muffin tins; it makes quite large muffins.
- Bake immediately for 20-25 minutes. At 20 minutes insert a toothpick into the muffin; if it comes out clean, the muffin is done. If not bake for a few more minutes and test again.
- Cool the muffins in the pan for 5 minutes, then allow to cool on a rack. You can eat them before they are cooled, but allow them to cool completely before freezing.
One thought on “Apple Carrot Bran Muffin”
Thank you Kim. I’m having a few tears in my eyes as I receive this. I miss you all. Sandra