Carrot Bran Muffins

Posted on Thursday, March 18th, 2010
Written by: Angela, Nutritionist

1 cup or more of shredded zucchini and carrots,
1 cup raisins covered with ½ cup molasses for color & flavor
1 cup toasted chopped unsalted pecan pieces
2 cups Multi-grain Baking & Pancake Mix
2 ½ cups bran cereal (I used Trader Joe’s High Fiber)
½  teaspoon salted butter, optional
½ cup of cornmeal
½ cup quick steel cut oats
4 teaspoons baking powder
1 teaspoon soda
2 teaspoons cinnamon
1 cup sugar
6 eggs
1/3 cup canola oil
1 ½  cups buttermilk
1 teaspoon vanilla

1. Preheat oven to 350 degrees.
2. In a food processor, shred zucchini and carrots separately.
3. Combine raisins and molasses, heat 30 seconds in microwave and add pecans and set aside.
4. In an extra large bowl, combine pancake mix, cornmeal, oats, baking powder, baking soda, cinnamon and Spenda.  Stir well with a wire whisk.  Add bran cereal and stir to combine.
5. In a large liquid measuring cup, whip all the liquid ingredients — eggs, oil, buttermilk, and vanilla.
6. Add liquid ingredients to the dry ingredients.  Mix just until blended. Then add the zucchini, carrots, toasted pecan pieces and raisins.
7. If possible, bake in sprayed Teflon muffins tins for about 20 minutes or until set all the way thru.

Note: Extra mix will keep refrigerated for about a week so you can have hot muffins any time you want.  The recipe makes about 24 bran carrot muffins (or 18 oversize muffins) and the Teflon muffin tins are a dream to release the muffins.  Enjoy — they are very good for you. If you have leftover baked muffins, just warm them up in a regular oven or a microwave convection for a few minutes until they are crunchy and warm.

Angela Pifer, MSN, CN Bellevue Nutritionist

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Categories: Select Recipes

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