Friday, 18 February 2011

Carrot Bran Muffins

I'm not a big baker of muffins but every so often the urge hits. This time the urge was carrot-bran. With coconut, lemon zest and raisins. Yum. I could eat muffins more often. Do let them cool a little longer than I did before peeling off the paper cups; they come out much better. Also, I think it's best to grate the carrot fairly finely for these.

12 muffins
40 minutes - 20 minutes prep time

Mix the Dry Ingredients:
1 1/4 cup soft whole wheat flour
1 cup wheat, spelt or oat bran
1/2 cup Sucanat or dark brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
the finely grated zest of 1 lemon
1 1/2 cups finely grated carrot
1/2 cup raisins or dried cranberries
1/2 cup dessicated coconut

Preheat the oven to 400°F. Line a set of 12 muffin trays with paper liners, or butter them well.

Mix the dry ingredients in a good-sized mixing bowl.

Finish the Muffins:
1 cup buttermilk
1/4 cup mild vegetable oil
1 extra-large egg

I measure the buttermilk in a clear 2-cup measure; then the oil can be measured on top, and the egg mixed in. At any rate, whisk these together, then stir them into the dry ingredients until no dry spots remain.

Spoon the batter evenly into the prepared pans. Bake for 20 minutes, until firm to the touch and slightly coloured. Let cool somewhat before eating.

Last year at this time I made Rhubarb Tapioca and Sunflower-Honey Granola.


Ozlemaki said...

I will give a try tomorrow morning,they look awesome!

Melynda said...

I am running late with this message but, sharing this great recipe on my Wednesday post!