“Carrot Cake” Bran Muffins

carrot pineapple bran muffins - trustinkim

These moist and delicious muffins are a slight alteration of my previous favourite version.  They still have grated carrots, to give them moisture, and some raisins for a pop of sweetness. For this recipe I’ve chopped up some pineapple instead of apple, which adds to the carrot-cakey flavour. I’ve used pecans here instead of walnuts, and on the top I sprinkled a little bit of brown sugar and cinnamon, just for that extra hit of flavour and some crunchiness.

On busy mornings I appreciate having some of these in the freezer. I warm one up a bit and enjoy it with a cup of tea, and it gives me some energy to start my day.

The recipe makes 12 large muffins, or 14-16 smaller muffins.

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 (or melted butter)
  • 1 tablespoon pure vanilla extract
  • 1 cup carrot, grated
  • 1 pineapple, chopped (canned is fine if you drain the liquid)
  • 3/4 cup raisins
  • 3/4 cup chopped pecans
  • 1 & 1/2 cups unbleached all-purpose flour
  • 1/2 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • a few tablespoons of brown sugar mixed with some cinnamon

What you do:

  1. In a large bowl, soak the Bran Buds and raisins in milk for 5 minutes.
  2. Preheat the oven to 400F. Line a dozen muffin tins with paper liners.
  3. Add the egg, oil and vanilla to the Bran Buds and stir it in. Stir in the grated carrots and pineapple, and at the last minute stir in the nuts.
  4. Using a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon and salt. Stir the dry ingredients into the wet bran mixture until it is just combined, being careful not to over-mix.
  5. Spoon the batter into the muffin tins; it makes quite large muffins. Sprinkle on some cinnamon sugar.
  6. Bake immediately for 20-25 minutes. After 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.
  7. 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.

Apple Carrot Bran Muffin

carrot apple bran muffin -trustinkim

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:

  1. Soak the Bran Buds and raisins in milk for 5 minutes.
  2. Preheat the oven to 400F. Line a dozen muffin tins with paper liners.
  3. 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.
  4. 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.
  5. Spoon the batter into the muffin tins; it makes quite large muffins.
  6. 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.
  7. 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.

Rhubarb Brazil Nut Bran Muffins

Rhubarb in my garden, a huge bag of brazil nuts, and a desire to bake some flax-bran muffins to throw in the freezer for a time of need, all led me to make these muffins.  They are based on my usual recipe,  with a new fruit and nut combination.  Of course I forgot to put in the molasses, which I went out and bought especially to make these.  But they were still good!

What you need:

1 cup flour

1/4 cup brown sugar

1/4 teaspoon salt

1 & 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1 cup bran

1/2 cup ground flax seeds

1 cup chopped fresh rhubarb

1/2 cup chopped brazil nuts

2 eggs

1 cup milk (soy is good too)

2 tablespoons molasses

1/4 cup butter

What you do:

1.  Preheat the oven to 400F.

2.  Stir dry ingredients  in a large bowl.

3.  Melt the  butter, then mix  the milk into the butter slowly, so the butter doesn’t harden when you add cold milk.  Add the molasses to the other liquids.  Pour the liquids, along with the slightly beaten eggs, into the dry ingredients.  Mix by hand only until the ingredients are combined; if you mix more you’ll get tough little muffins.

4.  Mix in the rhubarb and brazil nuts.

5.  Place mixture in muffin tins lined with paper baking cups.

6.  Bake at 400F for 20 minutes.  Take the muffins out of tins and cool on a rack for a few minutes before eating.

These are especially yummy served warm with a little butter, and it you have a sweet tooth, some honey or agave nectar.

My Best Bran Muffins

These taste great, and they’ve got lots of fibre-rich bran.  I usually add raisins and pecans, but this time I substituted pumpkin seeds.  Dried cranberries are a great alternative to the raisins.

I mixed the dry ingredients the night before, so when I got up I just had to turn the oven on, add the liquids, and place the mix in muffin tins.  Fresh hot muffins in 20 minutes!

Makes one dozen, and freezes well.

You need:

1 cup flour

1/2 cup brown sugar

1/4 teaspoon salt

1 & 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1 & 1/2 cups bran

1/2 cup raisins

1/2 cup chopped pecans

2 eggs

1 cup milk (soy is good too)

2 Tablespoons molasses

1/4 cup butter

What you do:

1.  Preheat the oven to 400F.

2.  Stir dry ingredients (flour to pecans) in a large bowl.  (If you are making it ahead for tomorrow, this is all you need to do for now.)

3.  Melt butter, then mix in the milk slowly, so the butter doesn’t harden when you add cold milk.  Add molasses.  Pour the liquids, along with the slightly beaten eggs, into the dry ingredients.  Mix only until the ingredients are combined; if you mix more you’ll get tough little muffins.

4.  Place mixture in muffin tins lined with paper baking cups.

5.  Bake at 400F for 20 minutes.  Take muffins out of tins and cool on a rack for a few minutes before eating.

6.  If you freeze them, make sure they’re completely cool.

Enjoying a muffin in the mountains!