BUTTERMILK CARROT BRAN MUFFINS

Thanks to my friend I have a new favorite recipe. Hoping she doesn’t mind my changes and additions.

BUTTERMILK CARROT BRAN MUFFINS makes 3-4 dozen
1 1/2 cups ALL BRAN Original
1 1/2 cups ALL BRAN Buds
2 cups buttermilk
1/2 cup coconut oil, warmed
1/2 cup butter, softened
2 eggs
1 1/2 cups sugar
3-4 tablespoons Grandma’s molasses
2 1/2 cups flour
2 1/2 teaspoons baking soda
2 teaspoons salt
1 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1 1/2 cups golden raisins

  • In a large mixing bowl combine the bran buds and and bran original.
  • Pour buttermilk over bran mixture and set aside.

  • Sift together flour, baking soda, nutmeg, cinnamon and salt. Set aside.
  • Preheat oven to 350 degrees.
  • Coat muffin tins or fill with muffin papers.

  • In your mixer bowl cream together sugar, coconut oil, butter and eggs until fluffy.
  • Add molasses.
  • Alternately add in bran mixture and flour mixture, blending well as you go.
  • Fold in carrots and raisins.
  • Fill muffins 2/3 full.
  • Bake 15-20 minutes.
  • Batter will keep in refrigerator several weeks.

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