This recipe is taken from the 2001 Milk Calendar. Enjoy these tasty, nutrient-packed muffins along with a glass of milk and some fruit for an easy, fast breakfast.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 1 1/2 cups (375 mL) all-purpose flour or whole wheat flour
- 1 1/2 cups (375 mL) bran cereal (i.e. All-Bran or 100 % Bran)
- 1 cup (250 mL) raisins
- 1 cup (250 mL) grated carrots
- 1/2 cup (125 mL) packed brown sugar
- 1 tbsp (15 mL) ground cinnamon
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 3/4 cups (430 mL) Milk soured* or buttermilk
- 1/4 cup (60 mL) butter melted
- 1 egg lightly beaten
- Grated rind of 1 lemon or orange
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Preheat oven to 400 °F (200 °C). Lightly butter or spray muffin pan.
In large bowl, combine flour, cereal, raisins, carrots, sugar, cinnamon, baking powder, baking soda and salt. In separate bowl, stir together soured milk or buttermilk, butter, egg and lemon rind; pour over dry ingredients and stir just until moistened.
Spoon into prepared pan. Bake for 20 to 25 min or until tops are firm to the touch.
*You can replace buttermilk by sour milk or yogourt. To make sour milk, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk.
Freezing Tip: These muffins freeze well. Wrap individually in plastic wrap and freeze in airtight container. To reheat, simply unwrap frozen muffin, rewrap in paper towel and microwave at High for 30 sec.
For the Adventurous: Add 1/2 cup (125 mL) chopped pecans.
Healthy Eating Tip: Fibre fix- Bran cereal, whole wheat flour, raisins and carrots make these muffins a high source of fibre, in fact 4 g in each muffin.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 89 mg|
|Vitamin A:||25 %|