I made this carrot bran muffin recipe this morning. They turned out really good. Thanks Emily for a great recipe! Her recipe had raisins in it. Feel free to add them if you like, but our family is not a fan of cooked raisins. They turned out PERFECT! Not too sweet and moist enough, but not too moist.
Carrot Bran Muffins
*Makes 36 muffins
2 Cups whole wheat flour
3/4 Cup brown sugar
1/2 tsp. salt
1 T. baking powder
1 tsp. baking soda
3 Cups natural bran
1 Cup chopped walnuts
2 tsp. cinnamon
2 Cups grated carrots
4 eggs, beaten
1 3/4 Cup + 2 Tbsp. milk
1/2 Cup molasses
1/2 Cup butter, melted
1/2 Cup applesauce
Preheat oven to 400 degrees. Grease 36 muffin tins or line with crinkly cupcake liners. In a large bowl, combine flour, brown sugar, salt, baking powder, baking soda, bran, nuts, and cinnamon. Stir in grated carrots. In another bowl beat together eggs, milk, molasses, butter, and applesauce. Add wet ingredients to flour mixture; stir just until moistened. Do not over mix or batter will be lumpy. Spoon batter into prepared muffin tins, dividing evenly between 36 muffin cups. Bake at 400 F for 20 minutes. Serve warm or reheated.
Recipe Source: Adapted slightly from Emily @Laundry and Lullabies
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