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
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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