Carrot and Bran Muffins

I’ve been trying a lot of bran muffins lately at Panera and other coffee shops.  I feel like they are better for you, but they probably aren’t.  So I decided to try making my own.  Ryan assures me they are absolutely delicious, but I think they could be a little sweeter.  I doubled the recipe to make 24 muffins.

Carrot and Bran Muffins

Carrot and Bran Muffins

Carrot and Bran Muffins

Combine:

1 1/4 c. oat bran (I used wheat bran)

3/4 c. flour

1/4 c. brown sugar

2 tsp. baking powder

1/4 tsp. salt

Add:

1/2 c. raisins

2 egg whites

Combine:

2 egg whites

3/4 c. skim milk

1/4 c. honey

1 c. shredded carrots

2 tbsp. oil

Add liquid ingredients to dry ingredients. Stir just until moistened.  Spoon batter in muffin pans 3/4 full (oil or spray pans first). 12 muffins.  Bake at 400 degrees for 20 to 22 minutes.

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