I've been on a muffin kick lately and discovered a wholesome, easy recipe that even my toddler likes. I kid you not, I've gotten her to eat carrot bran muffins! Muffins are a great alternative to cold cereal and my usual go-to quick fixes like Eggo waffles and the dreaded Pop Tart. They are loaded with sugar and quite pricey relative to the low nutritional value. Plus I love the smell of fresh-baked muffins filling the house in the morning.
This carrot bran muffin recipe is from the book "The 250 Best Muffin Recipes" by Esther Brody. In frugal fashion, I checked it out from my local library.
1 cup All-Bran cereal
1 cup buttermilk
1 egg, beaten
3/4 cup finely shredded carrots (approx. 2 medium)
3 tbsp oil
1 cup all-purpose flour
1/4 cup packed brown sugar
2 tsp baking powder
3/4 tsp cinnamon or allspice
1/2 tsp baking soda
1/2 tsp salt
- Preheat oven to 400 degrees and line or grease a 12-cup muffin tin.
- In a bowl, combine bran cereal and buttermilk. Let stand for 5 minutes. Add egg, carrots, and oil; mix well.
- In another bowl combine flour, brown sugar, baking powder, cinnamon, baking soda, salt and bran mixture; stir just until blended.
- Spoon batter into prepared muffin tin, dividing evenly. Bake in preheated oven for 15 to 20 minutes or until browned.
These muffins freeze exceptionally well. They are sturdy and remain moist inside. Allow the muffins to cool completely then place them in a Ziploc freezer bag. To serve warm, microwave briefly or reheat in a toaster oven.
