LOW FAT CARROT BRAN MUFFINS

Low Fat Carrot Bran Muffins image

Wonderful carrot bran muffins that are low in fat, yet, I find, taste almost buttery. They have a wonderful moist yet fluffy texture, and not too sweet delicious cinnamon flavour and aroma. The batter is quite thin, which creates smooth domed muffin tops. I have always made these with the soured milk instead of buttermilk. And yes, there really is 1 tbsp cinnamon in this recipe, it is not a typo! NOTE: Do not use muffin liners with this recipe - they are too moist and delicate for them so the muffins will stick to the liner.

Provided by LUv 2 BaKE

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 14

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Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups all-bran cereal (such as all bran, bran flakes)
2/3 cup raisins
1/3 cup brown sugar (I often add only 1/4 cup for breakfast muffins)
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, lightly beaten
1 3/4 cups skim milk, with
2 teaspoons lemon juice (or 1 3/4 cup buttermilk)
2 tablespoons margarine, melted
2 tablespoons unsweetened applesauce (or pumpkin, or just margarine)
1 cup carrot, grated
1 orange, rind of, grated (optional, but recommended)

Steps:

Preheat oven to 400°F.
In a medium bowl, combine flour, cereal, raisins (you may add the raisins in with the wet ingredients if you prefer), sugar, cinnamon, baking powder, and baking soda.
In a large bowl, combine egg, milk, margarine, applesauce, carrot and orange rind.
Add dry ingredients to wet ingredients and mix until just combined.
Spoon into sprayed or lightly greased muffin tin (for 12 muffins) - Do NOT use paper muffin liners.
Bake for 20 minutes, or until tops are firm to the touch, or when a toothpick inserted comes out clean.

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