No, I’m not dead. Yes, I’m back. I could list all the reasons why I haven’t updated in a couple of weeks, or I could just say that life happened, and life didn’t involve muffins. I’m going to do my level best to keep up with the schedule from here on in. I feel like I’ve let Dorothy down by slacking off. I don’t get the sense, from what I know of her, that she would ever have said she was too busy (or tired, or bored, or full of existential angst) for baking.
Anyway, I’m back on the horse. Here we go!
Beat in large bowl
Add to eggs and mix well
1/3 cup brown sugar
2/3 cup vegetable oil
1/4 cup molasses
2 cups natural bran
1 cup grated carrots
1 cup applesauce OR mashed banana OR pureed fruit (Note: I used mashed bananas)
1 1/2 cups liquid – water OR milk OR apple juice (Note: I used milk)
Mix in medium bowl
1 1/2 cups whole wheat flour
1/2 cup wheat germ
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tbsp. powdered milk
Add dry ingredients all at once to wet ingredients, and mix well
Option # 1: Stir in 1/2 cup raisins (I didn’t because raisins, no thanks)
Option # 2: Add 2 tsp. cinnamon and 1 cup walnuts (Dorothy suggests this option only if you use applesauce for your fruit)
Bake at 375F for 20 – 25 minutes. Makes 23 muffins using 1/4 cup batter per muffin.
Grating the carrots was as usual a messy icky task, but overall this was a pretty easy recipe thanks to my stand mixer. Side note: I love my stand mixer. I’m sure I’ve mentioned before just how much I love my stand mixer. It really does take a lot of the effort out of baking.
They were baked perfectly at the 20 minute mark, so check them – as always, your oven’s actual temperature will make a difference to the final cook time.
They smelled SO GOOD while baking. My 7 year old insisted on taking several deep sniffs before bed. They rose just enough and are a pleasing molasses colour.
The first bite was almost disappointing, because my first thought was “oh damn, these are bland, AGAIN” but then I took another bite and before I knew it, the muffin was gone. The mouth feel is actually quite good, and I was surprised, because between the bran, whole wheat flour, and wheat germ, I figured these would be kind of grainy – but the texture is lighter than I expected.
I think the kids are going to enjoy these, and they are very healthy so hey kids! You’ll be having muffins in your lunch all week. Enjoy!
Another version of Carrot Pineapple. You’ll need a cup of finely-grated carrot and a cup of drained crushed pineapple.