How To make Carrot Bran Muffins
1 1/2 c Flour
2 Eggs
1 1/2 ts Baking powder
2/3 c Dark brown sugar; packed
1/2 ts Baking soda
1/2 c Vegetable oil
1 ts Cinnamon
1 1/2 c Finely grated carrots
1/4 ts Salt
1 c Buttermilk
1 1/4 c Bran
1 ts Vanilla
1/2 c Currants
12 Date halves.
Preheat over to 350. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and In a large bowl beat eggs lightly; add brown sugar, vegetable oil, carrots Bake 25-30 minutes untill muffins pull away from sides of the pan. Makes 12-14 muffins Pam Star Converted by MMCONV vers. 1.10
How To make Carrot Bran Muffins's Videos
Carrot yoghurt and bran muffins - Clover Krush (3 September 2014)
Gluten Free Carrot Zucchini Bran Muffins
A delicious way to use up garden veggies. Not interested in gluten free? Just substitute all purpose flour and/or whole wheat flour for the gluten free flours in this recipe.
Gluten Free Carrot Zucchini Bran Muffins
Recipe adapted from Farmgirl Susan’s 100% Whole Grain Carrot, Raisin and Zucchini Bran Muffins, from the In My Kitchen Garden blog, no longer online.
Note: recipe will make enough batter for MORE THAN 12 muffins.
1 cup oat bran
1 cup GF white flour
1 cup GF whole grain flour
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
2 eggs
2/3 cup yogurt
2/3 cup milk
1/3 cup vegetable oil of choice (I used grapeseed)
1/3 cup molasses
1/3 cup honey
1 tsp vanilla
1 cup grated zucchini
1 cup grated carrot
¾ cup dried fruit of choice (I used cherries)
Preheat oven to 375 and grease your muffin tins.
In a large bowl, mix all dry ingredients.
In a medium bowl, mix all wet ingredients, not including the dried fruit, zucchini and carrot.
Mix wet ingredients into dry ingredients. Stir in dried fruit, zucchini and carrot. Portion out batter into muffin tins until they are ¾ of the way full. Sprinkle tops with raw sugar if desired.
Bake on middle rack for 25 – 30 minutes, or until muffins are firm to the touch. Cool and serve.
Gluten Free Whole Grain Flour Blend (recipe from America’s Test Kitchen)
24 ounces (5 1/4 cups) teff flour
8 ounces (1 3/4 cups) brown rice flour
8 ounces (2 1/3 cups) ground golden flaxseeds
5 ounces (1 cup) SWEET white rice flour (not regular white rice flour)
Link to my GF Bread Recipe:
Link to the muffin tin used in this recipe, the Oxo Good Grips Non-Stick Pro 12 Cup Muffin Pan :
Martha Stewart’s Giant Bran Muffins with Raisins | Martha Bakes Recipes
Martha Stewart shares her recipe for these delectable giant bran muffins with raisins. The sweetness from the molasses and raisins creates a perfect balance with the natural antioxidants of the prune juice, the high protein nonfat yogurt, and the heart-healthy wheat bran. These large muffins make for a delightful snack or a nutritious breakfast. Your family will love it so much they won’t even know how low-carb and healthy it is—that can be your little secret!
#BranMuffins #Muffins #Baking #Recipe #MarthaBakes
0:00 Introduction
0:04 How to Make Giant Bran Muffins with Raisins
0:24 Combine Wet Ingredients
2:13 Sift Dry Ingredients
2:44 Combine Wet and Dry Ingredients
3:13 Scoop into Muffin Tins
3:46 Pop into Oven
Giant Bran and Raisin Muffins (Full Recipe):
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This originally aired as part of Martha Bakes Season 3 Episode 13.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Healthy Carrot Cake Muffins (Tender & Fluffy)
Wholesome treat that will make you feel good! These healthy carrot cake muffins are made with natural nutritious ingredients. They are tender and fluffy, not overly sweet and extremely easy to make. Do try!
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
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For The Girls | Try this at home | Bran and carrot muffins
CARROT BRAN MUFFINS - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making CARROT BRAN MUFFINS. See recipe below!
To view & download the full recipe, please view it here on our website:
Our cookbooks link:
Ingredients:
1½ cups all purpose sifted flour 2 cups All Bran Cereal or All Bran Buds
½ cup sugar of choice ½ to 1 cup water
¼ cup orange juice 1 large egg
1 tsp baking powder ½ tsp baking soda
½ tsp allspice 1 cup grated carrot
¼ cup butter or oil ½ tsp sea salt
1 tsp vanilla
Extra All Bran and flakes of almonds for top of muffins:
Method:
In a bowl add butter or oil, vanilla and sugar; cream together; then add egg and orange juice.
After add grated carrot, flour, All Bran cereal, baking powder, baking soda, sea salt and ground allspice.
Start mixing together by hand or blender, adding the water and more if needed, until all combined.
Pre-grease your muffin pan or use sleeves, scoop equal amounts of muffin batter in each one until all used.
Top with extra All Bran Cereal and flakes of almonds.
Preheat oven to 350ºf and bake for 20 minutes or depending on your oven.
When baked remove for oven, cover with towel and let rest in pan for 10 minutes. Freeze in freezer bag or container for longer freshness.
Enjoy!
I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.
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