Preparation time
15 minutes
Ready in
40 minutes
Baking Time: 25 minutes
Makes
12 servings
Ingredients
- 1-1/2 cups (375 mL) whole wheat or all-purpose flour
- 1 tsp (5 mL) each baking soda and baking powder
- 1/2 tsp (2 mL) each cinnamon and salt
- 1/4 tsp (1 mL) each nutmeg and allspice
- 1/2 cup (125 mL) packed brown sugar
- 1 Ontario Egg
- 3/4 cup (175 mL) Ontario Buttermilk
- 1/3 cup (75 mL) vegetable oil
- 1 tsp (5 mL) vanilla
- 2 cups (500 mL) grated peeled Ontario Carrots
- 1 cup (250 mL) natural bran
- 1/2 cup (125 mL) coarsely chopped nuts, such as unblanched almonds
- 1/2 cup (125 mL) raisins
Instructions
Grease a 12-cup non-stick muffin pan or line with paper liners.
In large bowl, stir together flour, baking soda, baking powder, cinnamon, salt, nutmeg, allspice and sugar
In another bowl, whisk together egg, buttermilk, oil and vanilla until blended; pour over dry ingredients. Sprinkle with carrots, bran, nuts and raisins; stir until just moistened
Spoon into prepared muffin pan. Bake in centre of 375°F (190°C) oven for 22 to 25 minutes or until cake tester inserted in centre comes out clean. Let cool in pan for 5 minutes. Transfer to rack.
Cinnamon Topped: Stir 2 tbsp (25 mL) sugar with 1/2 tsp (2 mL) cinnamon and lightly sprinkle over muffins before baking.
Nutritional Information
1 Serving (1 muffin):
- Protein: 5 grams
- Fat: 10 grams
- Carbohydrate: 34 grams
- Calories: 235
- Fibre: 5 grams
- Sodium: 260 mg