Bran Muffins

These 18 large muffins are flavorful, moist, and keep well.

(Last modified: 20220530.1026: )

1. Thoroughly mix the following dry ingredients (they mix better when dry) in a large bowl:
   • 1-½C Whole wheat flour
   • 1-¼C White flour
   • ¼C Buckwheat flour
   • 3C Miscellaneous 'table' bran or dry bran cereal, like 'Bran Flakes™', 'Fiber Nuts™', etc. It probably shouldn't be all or largely table bran, because then the muffins are too dense (I think). Note that some cereals, like 'Fiber Active™' contain aspartame, and are consequently too sweet. If you do use cereal containing aspartame, limit to ½C. For example, 2C bran flakes + ½C wheat bran + ½C Fiber Active™
   • 2C Raisins
   • ½t Salt
   • 2T + 1t Baking powder
   • [Optional] 1T Oat bran
2. Add the following:
   • 5T Olive or avocado oil
   • 1T Molasses or maple syrup
3. Mix the following ingredients in a blender:
   • 2 Large (or 3 medium) carrots, chopped (4-⅜oz)
   • 4T Applesauce or 4 inches of mashed banana
   • 1-¾C Soy milk
4. Check blended slurry for any chunks of carrot that are too big and either re-blend or manually chop them up finely.
5. To make it easier to get all the carrots out of the blender, scrape as much as you can out first, and then add the following to the blender container to wash out the rest:
   • 1C Almond milk
6. Pour blended mixture into main mixture and stir throroughly
7. Let sit for five minutes
8. Place in muffin tins
9. Bake in 350F oven for 24 - 29 minutes (29 minutes when oven is starting at room temperature)
   • If using silicone muffin pans, letting the muffins sit for 5-10 minutes before attempting to remove them will make it easier