Carrot Cake Bran Muffins

In keeping with my prior post regarding breakfast I thought I should post a breakfast recipe. These muffins are moist and surprisingly tender given the amount of bran they contain. The secret to making these muffins moist is to soak the bran for at least 30 minutes. I frequently combine the bran and soymilk in a covered container and put it in the refrigerator overnight and make the muffins the next day.

If you are looking for a healthy whole grain muffin this one has a lot of flavor, and is much better for you than most muffin recipes you will find. Don't be put off my the amount of bran in the recipe. The muffin will not be hard or dry if you soak the bran as the recipe indicates.

Carrot, Raisin and Walnut Bran Muffins

Makes 12 large muffins

Wet Ingredients:
2 ¼ cups of millers bran
2 cups of vanilla soymilk
1 T of egg replacer mixed with 4 tablespoons of water (or 2 eggs)
1/3 cup of canola oil
1/3 cup of applesauce (no sugar added)

Dry Ingredients:
2 cups of whole wheat pastry flour
2/3 cup of light brown sugar
1 tablespoon of baking powder
1 teaspoon of baking soda
½ teaspoon of kosher salt
1 teaspoon of cinnamon
1 large carrot shredded
¾ cup of raisins
½ cup of chopped walnuts

Optional Ingredient:
½ cup of drained canned crushed pineapple, no sugar added (required if carrot cake like muffins are the desired outcome)

Directions:

Preheat oven to 350 degrees. Prepare muffin pans (makes 12 large muffins). If using metal pans they will need to be greased and floured. If using silicone pans place on half sheet pan, there is no need to grease or flour. Set pans aside for later.

Mix bran with soymilk and stir to thoroughly combine. Add remaining wet ingredients and stir again to combine. It is important to thoroughly soak the bran before making the muffins. The soaking seems to be what keeps the muffin from being gritty or dry. I have soaked the bran overnight which works great if you are the organized type.

In a separate bowl combine the dry ingredients (flour, sugar, baking powder, baking soda, salt and cinnamon). Stir to thoroughly distribute the ingredients and break up any lumps of brown sugar. Add the carrot, raisins and walnuts and toss to coat the ingredients in the flour. If using the optional pineapple add it here. The pineapple makes the muffins sweeter and more like carrot cake. The muffins are good either with or without the pineapple.

Mix the dry and wet ingredients until the dry ingredients have been thoroughly combined. If you keep your flour in the freezer you may need to add as much as ½ cup of water the bowl the ingredient completely combined. This will not change the final texture. Do not mixture too long or your muffins will be tough.

Place mixture evenly in the 12 prepared muffin cups. Bake for 20 – 30 minutes, or until a toothpick inserted in the center of the interior cupcakes comes out clean. I typically check the muffins at 20 minutes, and put the pan back into the oven (in the opposite direction), for an additional 7 minutes.

When the muffins are done, cool them in the pan for 5 to 10 minutes before removing to a rack to thoroughly cool.

If you try to remove them too soon they will stick to the pan (at least that is what happens in silicon). Store in a closed container in the refrigerator. These muffins will last a week in the refrigerator or a month in the freezer if individually wrapped and sealed in a freezer bag.

Comments:

I have been using this recipe for two years. I make these muffins for my family, and for my parents (who are not concerned with healthy food). Everyone has enjoyed the muffins, and requests them with great regularity (pun intended). If you are looking for a high fiber muffin without egg and milk this one is very good.