These bran muffins, made with Flourist Sifted Red Fife Flour ands our Organic Wheat Bran are moist, flavourful, and studded with plump raisins. They make the perfect grab-and-go snack.
Carrot Bran Muffins
1 cup Flourist Organic Wheat Bran
1 cup milk
1 cup applesauce
1/2 cup raisins
1/3 cup neutral oil
1/4 cup maple syrup
3 eggs
1/2 cup (76g) brown sugar
3/4 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
2 cups carrots, grated and loosely packed
3 cups (415g) Flourist Sifted Red Fife Flour
Preheat oven to 350°F. Boil water in the kettle. Spray a muffin pan with nonstick spray or line with muffin liners. This recipe makes 9 muffins.
Spread bran out on a baking sheet and once the oven is pre-heated, toast for about 5-7 minutes or until lightly toasted. Let cool. In a small bowl, mix milk and applesauce together, add bran and combine. Set aside to allow the bran to absorb the liquid.
Place raisins in a small, heat-proof bowl. When the water comes to a boil, pour just enough water to cover raisins.
In a large bowl, whisk together oil and maple syrup. Add eggs, one at a time and whisk until fully incorporated. Add brown sugar, salt, baking soda, baking powder, nutmeg, and cinnamon and continue whisking until everything is fully combined.
Add bran mixture and stir with a spatula. Drain the raisins and add along with the carrot, stirring until all mixed together. Gradually add Flourist Sifted Red Fife Flour and stir until just incorporated and no pockets of dry flour remain. Do not over mix.
Pour batter into prepared muffin pan and bake until firm, golden brown and until a toothpick inserted into the center comes out clean, about 20-25 minutes. Remove from oven and let sit for 10 minutes. After 10 minutes or so, completely remove the muffins from the pan and continue cooling on a cooling rack.
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