Fruity carrot-bran muffins

Fruity Carrot-Bran Muffins Recipe - Delicious and Healthy Breakfast Option

Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 15

Introduction

These fruity carrot-bran muffins are a delicious and nutritious treat that are perfect for breakfast or as a snack. Packed with whole-wheat flour, wheat bran, carrots, and dried fruits, these muffins are a great way to start your day on a healthy note.

History

The recipe for these fruity carrot-bran muffins has been passed down through generations in the Smith family. Sue Smith, a passionate cook and baker, developed this recipe as a way to incorporate more fiber and nutrients into her family's diet. The combination of whole-wheat flour, wheat bran, and fresh fruits makes these muffins a wholesome and satisfying treat.

Ingredients

2.5 cups whole-wheat flour
0.5 cup wheat bran
2 tsp baking powder
0.5 tsp baking soda
0.5 cup chopped walnuts, optional
0.5 cup chopped dried apricots
0.25 cup raisins
6 tbsp water, * see note
mixed with 3 tsp ener-g e
0.5 cup low-fat soy milk
1 cup grated carrot
0.75 cup fresh-squeezed orange juice
0.5 cup honey

How to prepare

Preheat the oven to 350°F (177°C).
In a large mixing bowl, combine the flour, bran, baking powder, and baking soda.
Add the nuts, apricots, and raisins to the dry ingredients, mixing well to prevent large lumps.
Pour the egg replacer mixture into a blender. Add the soy milk, carrot, and orange juice. Process briefly.
Pour the wet ingredients into the dry ingredients; add the honey. Mix just until moistened.
Spoon the batter into fifteen nonstick muffin cups.
Bake for 30 to 35 minutes, or until lightly browned.
Each muffin contains 140 calories and 0.7 g of fat (without walnuts). Recipe from the collection of Sue Smith, s.smith34.

Variations

Swap out the dried apricots for dried cranberries or chopped dates.
Add a teaspoon of cinnamon or nutmeg for a warm and cozy flavor.
Top the muffins with a sprinkle of oats or seeds for added crunch.

Cooking Tips & Tricks

Be sure to mix the wet and dry ingredients together gently, just until moistened. Overmixing can result in tough muffins.

- Feel free to customize the mix-ins in this recipe. You can swap out the walnuts, apricots, and raisins for your favorite nuts and dried fruits.

- To make these muffins vegan, use a plant-based milk and egg replacer in place of the soy milk and eggs.

Serving Suggestions

Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair well with a cup of hot tea or coffee.

Cooking Techniques

These muffins are baked in the oven at 350°F for 30-35 minutes, or until lightly browned. Be sure to preheat your oven before baking.

Ingredient Substitutions

You can use all-purpose flour in place of whole-wheat flour if desired.

- Replace the honey with maple syrup or agave nectar for a vegan option.

- Use any type of milk you prefer in place of soy milk.

Make Ahead Tips

These muffins can be made ahead of time and stored in an airtight container for up to 3 days. They can also be frozen for up to 3 months.

Presentation Ideas

Serve these muffins on a platter with fresh fruit and a dollop of yogurt for a beautiful and delicious presentation.

Pairing Recommendations

These muffins pair well with a variety of beverages, such as coffee, tea, or a glass of milk. They also go well with a side of fresh fruit or yogurt.

Storage and Reheating Instructions

Store any leftover muffins in an airtight container at room temperature for up to 3 days. To reheat, simply microwave for 20-30 seconds or warm in the oven at 300°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each muffin contains 140 calories, making them a satisfying and guilt-free treat.

Carbohydrates

Each muffin contains approximately 28 grams of carbohydrates, making them a great source of energy to fuel your day.

Fats

Each muffin contains about 0.7 grams of fat, making them a low-fat option for a satisfying snack.

Proteins

These muffins contain about 3 grams of protein per serving, helping to keep you full and satisfied.

Vitamins and minerals

These muffins are rich in vitamins and minerals, thanks to the carrots, orange juice, and whole-wheat flour. They are a good source of vitamin A, vitamin C, and fiber.

Alergens

These muffins contain wheat and nuts. They can be made without nuts for those with nut allergies.

Summary

Overall, these fruity carrot-bran muffins are a nutritious and delicious option for breakfast or a snack. They are low in fat, high in fiber, and packed with vitamins and minerals.

Summary

These fruity carrot-bran muffins are a nutritious and delicious option for breakfast or a snack. Packed with whole-wheat flour, wheat bran, carrots, and dried fruits, these muffins are a great way to start your day on a healthy note. Enjoy them warm with a pat of butter or a drizzle of honey for a satisfying treat.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for fruity carrot-bran muffins. It was many years ago, when I was just a young girl living in a small village nestled in the rolling hills of the countryside. My grandmother, a skilled cook in her own right, had a friend who was known far and wide for her delicious baked goods. One day, this friend shared her recipe for fruity carrot-bran muffins with my grandmother, who in turn passed it on to me.

I remember the day vividly. It was a warm summer afternoon, and the sun was shining brightly through the open kitchen window. My grandmother sat at the old wooden table, a well-worn recipe book open in front of her. As she read through the ingredients and instructions, her eyes lit up with excitement.

"Carrots, raisins, and bran? How interesting!" she exclaimed. "I've never heard of a muffin quite like this before."

I watched in awe as she gathered the ingredients and began to mix them together in a large mixing bowl. The sweet scent of cinnamon and nutmeg filled the air, mingling with the earthy aroma of the freshly grated carrots. I was mesmerized by the way she skillfully folded in the raisins and nuts, creating a batter that was thick and hearty.

As the muffins baked in the oven, the kitchen filled with the tantalizing aroma of warm spices and sweet fruit. I could hardly wait for them to be done. When they finally emerged, golden brown and fragrant, I eagerly took a bite.

The first taste was like nothing I had ever experienced before. The muffin was dense and moist, with a hint of sweetness from the raisins and a subtle crunch from the nuts. The carrots added a lovely earthy flavor that balanced perfectly with the warm spices. It was a taste sensation unlike any other.

From that day on, fruity carrot-bran muffins became a staple in our household. My grandmother would bake them regularly, always tweaking the recipe just slightly to make it her own. Sometimes she would add a handful of shredded coconut, or swap out the raisins for dried cranberries. Each batch was a delicious experiment, and I loved being her willing taste tester.

As I grew older, I began to experiment with the recipe myself. I learned to make subtle adjustments to suit my own tastes, adding a touch more cinnamon or a splash of vanilla extract. I shared the recipe with friends and family, who were always delighted by the unique combination of flavors and textures.

Over the years, I have continued to make these muffins, each batch a tribute to the woman who first introduced me to them. My grandmother may no longer be with us, but her legacy lives on in every bite of these fruity carrot-bran muffins. They are a reminder of the love and joy that she brought to our kitchen, and a testament to the power of a good recipe passed down through generations.

So as I sit here now, in my own kitchen with the sun streaming through the window, I can't help but smile as I mix together the ingredients for a fresh batch of muffins. The scent of cinnamon and nutmeg fills the air, mingling with the sweet aroma of grated carrots. And as I take that first delicious bite, I am transported back to that warm summer afternoon when I first discovered the magic of fruity carrot-bran muffins. And I am grateful for the culinary journey that led me to this moment.