These Good Morning Bran Muffins are loaded with goodness! These muffins have added carrot and apple which help keep the muffins moist and tender. They’re so good!
Let’s get started!
Combine carrot, apple, and raisins in a large bowl. I’ll be adding the raisins later to half the batter. I’ll plump the raisins in hot water to rehydrate. This will help keep the muffins moist.
Add eggs, brown sugar, vanilla, molasses, butter and buttermilk together. We are using whey.
Stir well.
Add cereal and let sit 5 minutes.
Add flour, baking powder, baking soda, salt and cinnamon.
Stir gently until flour is just combined.
Spoon into greased muffin cups. Let sit 10 minutes. The muffins I put raisins in, I topped with raisins so I know which muffins are plain and which have raisins.
Bake at 350F for 18 to 22 minutes or until top springs back when lightly touched.
Be sure to let the muffins cool about 10 minutes before removing them from the pan. When hot, these muffins like to collapse.
These muffins are delicious and go great with a cup of tea.
Good Morning Bran Muffins
1 cup carrot
1 cup grated apple
1/2 cup raisins
2 eggs
2/3 cup brown sugar
1 tbsp vanilla
2 tbsp molasses
1/4 cup plus 1 tbsp butter, melted
1 cup buttermilk, sour milk or whey
1-1/2 cups bran flakes cereal
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
Combine carrot, apple, raisins, eggs, brown sugar, vanilla, molasses, butter and buttermilk together. Stir well. Add cereal and let sit 5 minutes. Add flour, baking powder, baking soda, salt and cinnamon. Stir gently until flour is just combined. Spoon into greased muffin cups. Let sit 10 minutes. Bake at 350F for 18 to 22 minutes or until top springs back when lightly touched.
