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Carrot-Raisin Bran Muffins Recipe

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This recipe for Carrot-Raisin Bran Muffins, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyntha Nelson
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 tsp Whole-Wheat Flour
3/4 C All-purpose Flour
1 1/2 tsp. Baking Powder
1 1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
2/3 C Skim Milk
2 lg Eggs
1/2 C packed Light-brown Sugar
1/3 C Vegetable Oil
1 1/4 C unprocessed Wheat Bran or Oat Bran
3/4 C finely grated Carrots (about 2 med carrots)3/4 C Raisins

Directions:
Directions:
Heat oven to 375. Coat muffin tin ( 12 cup standard size) with nonstick cooking spray. In a large bowl, whisk together bran, both types of flour, the baking powder, baking soda, salt and cinnamon. Make a well in the center of the mixture. In a small bowl, whisk together the milk, eggs, sugar and oil. Stir in the grated carrots and raisins. Pour into the well of dry ingredients and fold together until all ingredients are moistened.
Divide batter among prepared muffin cups, a scant 1/3 cup in each. Let rest 5 minutes at room temperature. Bake muffins at 375 for 16 to 18 minutes or until crowned and toothpick comes out clean when inserted in center of muffin. Cool on a wire rack before serving.

Number Of Servings:
Number Of Servings:
12 to 16 depending on size
Preparation Time:
Preparation Time:
10 minutes baking time 18 minutes
Personal Notes:
Personal Notes:
Variations: Use golden raisins instead of dark and stir in 1/4 c. chopped walnuts. Or soak dried cranberries in boiling water for 5 minutes and use in place of raisins. Stir a little ginger into batter before baking. 204 calories per muffin - not bad for a muffin, and it's nutritious.

 

 

 

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