How To make Carrot and Bran Muffins
1 1/2 cups raw bran
1/4 cup wheat germ
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Lite Salt or less
1 cup shredded carrots
1 cup mixed dried fruit (raisins, chopped prunes
or apricots) 1/2 cup walnuts or almonds -- chopped
2 egg whites
1/2 cup molasses
3 tablespoons oil
Preheat oven to 400 degrees. In bowl mix the first 6 ingredients. Add carrots, fruit and nuts, and distribute evenly. Make a well in the center. In another bowl beat egg whites lightly and mix in milk, molasses and oil. Pour all at once into the dry ingredients and stir just to moisten. Pour into lightly oiled or paper-lined muffin tins about 3/4 full. Bake for 15-20 minutes. Makes 18 muffins.
How To make Carrot and Bran Muffins's Videos
Moist Carrot Cake Muffin Recipe
Simple steps described on how Make Super delicious carrot muffins, perfect for every occasion. These muffins are moist and packed with flavor.
Even when they are unfrosted, these cupcakes make for a tasty treat.
You can also top them with brown sugar and cinnamon before baking for a more sweeter taste.
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Vegan Carrot Apple Bran Muffin Video Recipe
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Martha Stewart's 5 Breakfast Muffin Recipes | Martha Bakes S3E13 Muffins
Martha Stewart's giant bran muffins filled with raisins, citrusy mini orange muffins, moist and delicious healthy morning muffins, plum-filled coffee cake muffins and spectacular glazed zucchini muffins are all on the menu for breakfast in this episode. Kick start your morning with one of these five fantastic muffin recipes!
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 3 Episode 13.
Full Recipes:
Giant Bran and Raisin Muffins -
Mini Orange Muffins -
Plum Coffee Cake Muffins -
Zucchini Muffins -
Healthy Morning Muffins -
#marthastewart #muffins #breakfast #baking #quickbreads #recipes
0:00 Martha Bakes - All About Breakfast Muffins
0:07 How to Make Giant Bran and Raisin Muffins
4:15 How to Make Mini Orange Muffins
7:46 The Trick to Getting Your Muffins to Rise at the Same Rate
8:47 How to Make Healthy Morning Muffins
11:54 Don’t Use Bananas That are Over-Ripe
14:15 How to Make Plum Coffee Cake Muffins
18:29 How to Make Zucchini Muffins
22:54 Baking Bonus - How to Make a Crumb Topping
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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.
Carrot And Apple Muffins
Carrot and Apple Muffin with such flavour and taste !
Its moist and textured well. Great for Breakfast or Snaking.
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 :
Recipe Low Fat Carrot Bran Muffins
Recipe - Low Fat Carrot Bran Muffins
INGREDIENTS:
-1 1/2 cups whole wheat flour
●1 1/2 cups all-bran cereal (such as all bran, bran flakes)
●2/3 cup raisins
●1/3 cup brown sugar (I often add only 1/4 cup for breakfast muffins)
●1 tablespoon cinnamon
●1 teaspoon baking powder
●1 teaspoon baking soda
●1 egg , lightly beaten
●1 3/4 cups skim milk , with
●2 teaspoons lemon juice (or 1 3/4 cup buttermilk)
●2 tablespoons margarine , melted
●2 tablespoons unsweetened applesauce (or pumpkin, or just margarine)
●1 cup carrot , grated
●1 orange, rind of , grated (optional, but recommended)