Skip to Content
The Rachelle Béry online store is currently unavailable. We apologize for any inconvenience. Our stores remain open.

Carrot and raisin bran muffins

Prep Time
20 mins
Total Time
25 mins
Serves
12

Ingredients

375
All-Bran cereal
ml
375
flour
ml
125
brown sugar
ml
15
cinnamon
ml
5
baking powder
ml
5
baking soda
ml
1
salt
ml
250
raisin
ml
250
carrot(s)
ml
60
flaxseed
ml
430
buttermilk
ml
60
margarine
ml
1
egg(s)

Directions

Step 1
Preheat oven to 200˚F (400˚C).
Step 2
In a large bowl, combine cereal, flour, sugar, cinnamon, baking powder, baking soda, salt, raisins, carrots and ground flaxseed.
Step 3
In another bowl, combine buttermilk, melted margarine, and egg.
Step 4
Stir liquid mixture into dry ingredients only until combined.
Step 5
Fill a 12 muffin tin lined with paper baking cups.
Step 6
Bake 25 to 30 minutes or until muffins are firm to touch and a toothpick inserted in the centre comes out clean.
Step 7
*Buttermilk substitute: Combine 410 ml (1 2/3 cups) of milk with 30 ml (2 tbsp.) of lemon juice or white vinegar.
Step 8
Let stand 10 minutes.