Carrot And Orange Bran Muffin Recipe
Delicious and as healthy as possible muffin recipes, with the bran being a good source of fibre. This muffin recipe is a little like carrot cake and can also be made with grated courgettes. See our tips for making them a little more indulgent if required!
Carrot And Orange Bran Muffin Recipe – Tips
- If you can find them, try to buy some ‘tulip’ paper cases ” they make the muffins look so attractive. You can normally buy these online with someone like ebay or Amazon in small quantities.
- If you are doing a tea party or another special occasion ” mix up 1 tbs of caster sugar and 120g / 4 1/2 ounces of cream cheese. When you are putting the mixture into your cases, only fill to half, and place a small spoonful of this on to the top of the mixture, and then put the remaining mixture into the case. It’s a real surprise when your guests eat them!
- Try adding a few sultanas to the mix for an energy boost.
- If you don’t have the sugar specified in this recipe, caster sugar can be used, but this will move them away from the more healthy side of the fence!
- Serves: 12 muffins
- Prep Time: 20 mins
- Cooking Time: 20 mins (you need to test though)
- 75grams / 2 1/2 ounces shredded bran cereal
- 225ml / 8 1/2 ounces of skimmed milk
- 1 medium orange, zest only
- 3 large carrots peeled and grated (squeeze out a little of the juice so the muffins are not too wet)
- 125grams / 4 1/2 ounces of light muscovado sugar (or light brown sugar)
- 200grams / 7 ounces of self raising flour
- 1 tsp baking power
- 2 tsps ground cinnamon
- 1 tsp of ground ginger (you can leave this out if you don’t like ginger)
- 2 large free range eggs
- 4 tbs of sunflower oil
- Soak the bran in the milk in a large mixing bowl giving it a quick stir. Soak for 10 minutes.
- Preheat the oven to 220C / 430 degrees F / Gas Mark 7. Line a muffin tin with the cases.
- Add most of the orange zest to the bran mix. Add the grated carrots, (should be about 150g / 5 1/2 ounces). The mix will seem very ‘mushy’ at this stage, so add the sugar and mix. Sift in the flour, baking powder, cinnamon and ginger and just leave as it is.
- Put the oil and eggs into another bowl and just break up a little, do not beat heavily. Tip into the bran mix and stir everything together with a wooden spoon.
- Drop the mixture into your cases individually. If required, put a little brown sugar on the top of each, but remember this all adds to the waistline!
- Bake for20 minutes, ensuring you test the muffins ” they should spring back when you touch the centre with your finger. Cook a little longer if necessary but make sure you check again after a couple of minutes.
Morning Breakfast Muffin Recipe
This breakfast muffin recipe is packed with goodness and flavor and is a great way to start your day! It is loaded with health ingredients and perfect for a snack for breakfast on the go. These muffins have less sugar than other muffin recipes, and instead use maple syrup or honey.
– posted by Taesha from The Natural Nurturer
Morning Breakfast Muffin Recipe – Tips
- You can use rolled oats (just pulse them in a blender, food processor) until they are reduced.
- Serves: 14 muffins
- Prep Time: 20mins
- Cooking Time: 20mins
- 1 cup quick cooking instant oats
- 11/4 cups white wheat flour
- 3/4 cup apple sauce, unsweetened
- 2 cups carrot, grated
- 1 cup apple, grated
- 1/2 cup raisins
- 1/2 cup pecans, chopped
- 1/3 cup avocado oil or olive oil
- 1/3 cup honey or maple syrup
- 1/4 cup orange juice
- 3 large eggs
- 3 tbs flax seed, ground
- 1 tsp orange zest
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ginger, ground
- 1/2 tsp salt
- Preheat oven to 200C/400F.
- Line a standard muffin tin with paper liners (this recipe makes 14 to 16 muffins so use a second muffin tin or make more after the first batch has cooked).
- n a medium bowl, whisk the flour, oats, baking soda, cinnamon, ginger, and salt until well combined. Set aside.
In a large bowl, whisk eggs, applesauce, oil, maple syrup, orange zest, and orange juice until well combined.
Pour the dry ingredients into the bowl with the wet and stir until just combined. Do not overmix.
Using a large spoon or spatula, fold in the grated carrot, apple, raisins, pecans, and ground flax, if using.
Scoop batter into prepared muffin cups filling them to the top. Sprinkle each muffin with extra pecans, if desired.
Bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 22 to 24 minutes. Cool muffins for 10 to 15 minutes, then enjoy warm or at room temperature.
For more information on buying the right muffin tins for you, we recommend you review the following:
Best Muffin Tins
To find out more about other muffin recipes, you can read BellyBelly’s article: