CARROT BRAN MUFFINS RECIPES

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MARY BERRY'S CARROT CAKE MUFFINS RECIPE - BBC FOOD



Mary Berry's carrot cake muffins recipe - BBC Food image

Mary Berry ensures you can have all the same flavours of carrot cake in a respectable muffin, plus the sweet cream cheese icing as a surprise filling.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 12 muffins

Number Of Ingredients 13

75g/2½oz shredded bran cereal
225ml/8fl oz milk
1 medium orange, zest only
120g/4oz cream cheese
1 tbsp caster sugar
3 large carrots, peeled
125g/4½oz light muscovado sugar
200g/7oz self-raising flour
1 tsp baking powder
1½ tsp ground cinnamon
1tsp ground ginger
2 free-range eggs
4 tbsp sunflower oil

Steps:

  • Put the bran cereal and milk in a large mixing bowl and stir just to mix. Leave to soak for 15 minutes. Meanwhile, preheat the oven to 220C/425F/Gas 7. Line a 12-hole muffin tray with paper muffin cases.
  • Add half the zest to the cereal and milk and put to one side. In a small bowl, add the cream cheese and caster sugar to the remaining zest and mix well – this will be your filling.
  • Using the coarse-hole side of a grater, grate the carrots onto a board. Weigh out 150g/5½oz grated carrot and add to the large bowl. (Save any leftover carrots for a salad.)
  • By now the cereal will be very mushy. Add the brown sugar and mix well with a wooden spoon. Sift in the flour, baking powder, cinnamon and ginger but don’t mix them in just yet.
  • Break the eggs into another bowl and add the oil. Beat with a fork just until the egg yolks are broken up and mixed with the whites. Tip into the large bowl and mix everything together with the wooden spoon.
  • Using a medium-sized spoon, drop a dollop of the carrot mixture into each paper muffin case in the tray. Drop a small spoonful of the cream cheese filling into the middle.
  • Cover the filling with the rest of the carrot mixture, dividing it evenly among the cases. Place in the heated oven and bake for about 20 minutes until golden-brown. Check the muffins are cooked by gently pressing the centre of a muffin with your finger – if it springs back then it’s ready.
  • Remove the tray from the oven and leave for five minutes, then carefully transfer the muffins to a wire rack to cool. Store in an airtight container and eat within 24 hours.

EASY BRAN MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easy Bran Muffins Recipe: How to Make It - Taste of Home image

Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts, Peggy explains. It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches. By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!

Provided by Taste of Home

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 5 dozen.

Number Of Ingredients 9

6 cups All-Bran
2 cups boiling water
1 cup butter, softened
3 cups sugar
4 eggs
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk

Steps:

  • Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.

Nutrition Facts : Calories 131 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 23g carbohydrate (12g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1-1/2 starch

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EASY BRAN MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts, Peggy explains. It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches. By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Calories 131 calories per serving
  • Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.
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