Carrot - bran muffins

I wish there was a better name for these. Bran muffins just don't sound that appealing. But I promise that these actually taste good, in a very healthy way. I make them pretty often, because they are so nice to have around when I'm running out the door in the morning and don't have time to grab breakfast because I got distracted taking photos instead of getting ready for work. What, that doesn't happen to you?



The secret is lots of shredded carrot. It makes the muffins incredibly moist. They are not very sweet, but that makes them an excellent companion to apricot jam or honey.



Carrot-bran muffins (heavily changed from the Bob's Red Mill package, makes 12)

Ingredients

1	cup wheat bran
1 1/2	cups whole wheat flour
1/4	cup brown sugar
1 1/4	cups skim milk
1	egg
2	tbsp. canola oil
1 1/4	cup carrots, shredded (about 2 large carrots)
1/4	cup raisins
1/4	tsp salt
1	tsp baking soda
1	tsp baking powder
3	tsp cinnamon
3	tsp ginger

Directions

1. Have oven pre-heated to 400 degrees. Prepare a muffin tin with liners or baking spray.
   
   
2. Combine all dry ingredients and whisk.
   
   
3. Add raisins and shredded carrots to the dry ingredients and stir well.
   
   
4. In another bowl, whisk together all liquid ingredients.
   
   
5. Mix everything together until the batter is just moist. Don't overmix or the muffins will be tough. The batter will be very thick. Spoon evenly into the muffin cups.
   
   
6. Bake 15 minutes or until muffins rise and a toothpick inserted in the center comes out clean.
   

Easy-peasy. You should be able to get these in the oven in under 15 minutes. They are super moist, so they will sort of crumble apart if you eat them when they are hot, but they are so good fresh out of the oven that I can never resist. I highly recommend them as an afternoon snack with a cup of tea. They are 130 calories apiece, if you're interested in that sort of information.