Carrot Bran Muffins/Blender Method

Servings: 12


  • 1 1/2 cups wheat bran (not boxed cereal flakes; just plain bran)
  • 1/2 cup boiling hot water
  • 1/2 cup raisins (soaked in water 5 minutes to soften; drained)
  • 1/2 cup chopped walnuts
  • 1 cup grated fresh carrot
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cup honey
  • 1 cup whole wheat pastry grain (not flour)
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon


1. Spray muffin pan with no-stick cooking spray

2. In a large mixing bowl thoroughly stir water into bran; stir in raisins, nuts, and carrots; let stand at least 5 minutes.

3. Place buttermilk, eggs, honey, pastry grain in blender; blend at high speed 4 minutes until smooth.

4. Combine and add all at once to liquid ingredients in blender and blend in briefly, but thoroughly; salt, baking soda, cinnamon.

5. Pour batter into softened bran mixture; blend all thoroughly, but briefly with rubber spatula or mixing spoon. Do not overmix!

6. Fill muffin cups evenly, each almost full; bake at 350°F (175°C) for 20-25 minutes. Allow to cool 5-10 minutes until muffins can easily be removed from the pan with a gentle tug on one side of muffins.

Values per serving:
Calories: 189, Total Fat: 5 g
Fiber: 5 g