Apple Carrot Bran Muffin

Print Recipe

Prep Time: 10

Total Time: 25

Servings 12 muffins

Ingredients

375 mL or 1 ½ cups All-Bran Buds* cereal
300 mL or 1 ¼ cups buttermilk
1 large egg
75 mL or 1/3 cup vegetable oil
15 mL or 1 tbsp vanilla
250 mL or 1 cup carrot, shredded
250 mL or 1 cup apple, unpeeled and shredded
125 mL or ½ cup raisins
375 mL or 1 ½ cup all-purpose flour
125 mL or ½ cup packed brown sugar
15 mL or 1 tbsp baking powder
10 mL or 2 tsp ground cinnamon
2 mL or ½ tsp salt

Directions

1. Preheat oven to 200°C (400°F)

2. In a medium bowl, combine cereal and milk and let stand for 5 minutes. Stir in egg, oil and vanilla, then carrots, apples and raisins.

3. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon and salt. Stir cereal mixture into dry ingredients, stirring just until moistened. Spoon batter into a greased or baking paper-lined 12-cup muffin tin.

4. Bake in the centre of the oven for 20 to 25 minutes or until golden brown. Remove from oven. Cool in pan for 5 minutes and then turn out onto rack to cool completely.

YIELD: 12 muffins

VARIATION: For streusel topped bran muffins, combine 60 mL or ¼ cup brown sugar, 60 mL or ¼ cup All-Bran Buds cereal, 30 mL or 2 tbsp all-purpose flour, 2 mL or ½ tsp cinnamon and 30 mL or 2 tbsp softened butter in a bowl with a fork until crumbly. Divide over the top of muffins just before baking.

TIP: To make your own buttermilk, add 15 mL or 1 tbsp vinegar or lemon juice to a measuring cup. Add milk until mixture measures 250 mL or 1 cup. Allow the mixture to sit for 5 to 10 minutes.