Carrot and Oat Bran Muffins

Carrot Oat Bran Muffins

These muffins are really good for you, but they taste like a treat.

I prefer the taste of oat bran over wheat bran. I find it has a natural sweetness. I was never a big fan of bran muffins made with wheat bran. I didn’t like the flavor. But I love the way these muffins taste.

With the addition of carrots and raisins these muffins are moist, light and slightly sweet. They remind me of a cross between a muffin and carrot cake.

Vanilla and orange zest makes them fragrant and tasty, too. With plenty of oat bran, they also provide healthy dietary fiber.

I make these often, then freeze some for later. They make a great breakfast and an easy snack to take with you.

Carrot Oat Bran Muffins

1 c. milk or buttermilk
1 c. oat bran
1 egg
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)
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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