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Carrot, Sunflower Seed, and Raisin Bran Muffins

2 1/2 cups wheat bran
1 1/2 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
1 1/2 cups apple juice
1/4 cup blackstrap molasses
2 tablespoons sunflower oil -- plus additional for oiling pan
3/4 cup carrots -- shredded
1/2 cup sunflower seeds
1/2 cup raisins


Using a little sunflower oil, lightly oil a muffin pan and set aside.


In a large bowl, place the wheat bran, whole wheat flour, baking soda, baking powder, cinnamon, ginger, salt, and nutmeg, and stir well to combine.


In a small bowl, place the apple juice, molasses, and sunflower oil, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir well to combine. Add the remaining ingredients and gently fold them into the muffin batter.


Fill each of the prepared muffin cups 3/4 full with the batter. Bake at 350 degrees for 25 to 30 minutes or until an inserted toothpick comes out clean.


Remove the muffin tin from the oven and allow the muffins to cool for several minutes before removing them from the muffin tin. Store the completely cooled muffins in an airtight container.


This recipe yields 1 dozen.


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