Rich with high-vitamin carrots and high-fibre bran, these incredibly moist muffins deliver lots of wholesome yet not overly sweet flavour.  They're delicious warm spread with butter or cream cheese. Store muffins in a covered container in the refrigerator or freeze.

Recipe Tags:

Baking Time: 25 minutes

Preparation Time:

Servings: 12

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Ingredients

  • 1-1/2 cups (375 mL) whole wheat or all-purpose flour
  • 1 tsp (5 mL) each baking soda and baking powder
  • 1/2 tsp (2 mL) each cinnamon and salt
  • 1/4 tsp (1 mL) each nutmeg and allspice
  • 1/2 cup (125 mL) packed brown sugar
  • 1 Ontario Egg
  • 3/4 cup (175 mL) buttermilk 
  • 1/3 cup (75 mL) vegetable oil
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) grated peeled Ontario Carrots
  • 1 cup (250 mL) natural bran
  • 1/2 cup (125 mL) coarsely chopped nuts, such as unblanched almonds
  • 1/2 cup (125 mL) raisins

Instructions

Grease a 12-cup non-stick muffin pan or line with paper liners.

In large bowl, stir together flour, baking soda, baking powder, cinnamon, salt, nutmeg, allspice and sugar

In another bowl, whisk together egg, buttermilk, oil and vanilla until blended; pour over dry ingredients. Sprinkle with carrots, bran, nuts and raisins; stir until just moistened

Spoon into prepared muffin pan.  Bake in centre of 375°F (190°C) oven for 22 to 25 minutes or until cake tester inserted in centre comes out clean.  Let cool in pan for 5 minutes. Transfer to rack.

Cinnamon Topped: 

Stir 2 tbsp (25 mL) sugar with 1/2 tsp (2 mL) cinnamon and lightly sprinkle over muffins before baking.

Nutritional information

1 Serving (1 muffin):

  • Protein: 5 grams
  • Fat: 10 grams
  • Carbohydrate: 34 grams
  • Calories: 235  
  • Fibre: 5 grams
  • Sodium: 260 mg