The BEST Bran Muffins

My Mother-In-Law made these muffins for us while when we visited last Spring and I was hooked. They are full of fiber and vitamins from the bran, carrots, and raisins but still manage to taste good too! Healthy, hearty and moist but still sweet enough thanks to the brown sugar. So maybe not completely “healthy” but still full of healthy things. Perfect for a breakfast or snack. I love to make these for snacks for Parker (my toddler). I keep a few out and freeze the rest, thawing for about 20 seconds in the microwave as needed. 

• 1 ½ cups All-Bran cerealThe The Best Bran MuffinsThe Best Bran Muffins
• The Best Bran Muffins
• from Tastes Better From Scratch
• 
  
• Ingredients:
• 1 cup buttermilk
  1 egg
  1 egg white
  1/3 cup oil
  2/3 cup light brown sugar , packed
  1 cup grated carrots , grated on small/medium size holes
  1 cup chopped walnuts , optional
  1 cup raisins
  1 Tablespoon vanilla extract
  1 cup all-purpose flour
  1/2 teaspoon salt
  1 teaspoon baking powder
  1 teaspoon baking soda
  
  
• The Best Bran Muffins
• Instructions:
  
  Preheat oven 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
  
  Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump. Meanwhile mix together bran and buttermilk, let stand 5 minutes.
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  Grate the carrots and chop walnuts (if using) and set aside.
  Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
  Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don’t over mix!).
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  Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
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  Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.
  
  
• Notes:
• High altitude: add an extra 2 Tablespoons flour.
  To Freeze: Allow muffins to cool completely. Store in a freezer-safe container for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds.