Carrot Oat Bran Muffins

Just shared oat bran with a friend who had never tried it before. I love the stuff and have it most mornings for breakfast. Hope you liked it, too, Keith. 🙂

Since Carl has generously given me some of the Blue Pike Farm carrots again I have to do something new with them. Last week made the carrot/zucchini bread and carrot pasta-filled cheese ravioli. Carrot Oat Bran Muffins seem like the right dish. They are really good for you- but aren’t dry or tasteless. I hope you’ll try them, too.

Carrot Oat Bran Muffins


1 c. skim milk or buttermilk

1 c. oat bran

1 egg or 1 egg white

1/3 c. oil

3 T. brown sugar

1 t. vanilla

1 t. orange peel

1 c. shredded carrots

1 c. flour (all purpose or whole wheat pastry flour or spelt flour)

1 t. baking powder

1 t. baking soda

½ t. salt

½ c. raisins

In mixing bowl combine oat bran and milk. Add egg, oil, sugar, vanilla, peel and carrots. Beat well. Combine remaining ingredients in small bowl and mix well. Gently fold into bran mixture. Divide batter in 12 muffin cups that are either greased or lined with paper cups. Bake in a preheated 375-degree oven for 20-25 minutes. Makes 12.


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