Carrot Oat Bran Muffins


We have an overabundance of oat bran in the house, and while Nate
and the kids refuse to eat it in its unmodified state, they did eat it
baked up into these muffins.

Carrot Oat Bran Muffins
Recipe type: Breakfast, Baking
Prep time: 
Cook time: 
Total time: 
Serves: 18
Makes 18 muffins.
  • ½ C whole wheat flour
  • ½ C white flour
  • 1 C oat bran
  • ¾ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 2 tsp. cinnamon
  • ⅛ tsp. ground cloves
  • ½ C brown sugar
  • 1½ C finely shredded carrots. After shredding, place in colander and press down on the carrots to drain off some of the liquid.
  • ¼ C vegetable oil
  • ½ C plain natural yogurt
  • 2 eggs
  • 1 tsp. vanilla
  1. Preheat oven to 375 degrees. Grease muffin tins or line with muffin papers.
  2. Combine flours, oat bran, baking soda, baking powder, salt, cinnamon, cloves, brown sugar, and carrots in a large bowl. Stir well. Make a well in the center.
  3. Mix together oil, yogurt, eggs, and vanilla, and dump these wet ingredients into the dry ingredients. Stir just until moistened.
  4. Fill muffin tins about ⅔ full. Bake for 20 – 25 minutes, or until nicely browned and toothpick inserted in the center comes out clean. Makes 18 muffins. They freeze well.
To get the larger muffin tops (shown in the photo), I took two muffin pans, greased every other muffin cup, greased the tops of the pans, and then filled only the greased cups with batter. This way each muffin had room to expand, and the tops didn’t stick to the pans. With this method, the recipe made 12 muffins instead of 18. When you have empty muffin cups, be sure to pour a little bit of water in them so that your pans don’t warp (? I read this somewhere).

This entry was posted in American Cooking, Breads and Muffins, Cooking. Bookmark the permalink.