Muffins can be tricky.
A lot of really tasty muffins are loaded with fat and sugar–you might as well eat a cupcake. Then there are the healthy versions–some of which are heavy enough to use as a weapon. This carrot and oat bran muffin is both healthy and tasty…really!
The original recipe came from Woman’s Day Magazine ages ago but I have modified it extensively over the decades years. I had forgotten about it until my Kitchen Cupboard Spring Cleaning Challenge, in which I
fail to try to use one old ingredient from my kitchen every other day.
As I was going through a list of potential old food, I remembered some dates that I bought in quantity years ago, then grew tired of. And as an added bonus I got to use carrots that were lurking in the basement refrigerator from last year’s CSA. Still good, if a bit… ugly.
With only 1/3 cup of sugar, these muffins are not cakey sweet, but have more of a brightness–especially with the flavorful dates and oaty goodness from the oat bran. If you are feeding someone with more of a sweet tooth, you can always increase the sugar a bit.
This week in our house, schedules are crazy. It is final exam week and, if that weren’t enough, my two older kids just started summer jobs. This means that the muffins (we are now on batch #3) have come in especially handy–don’t you love not feeling guilty when you eat on the run!
Carrot Oat Bran Muffins
Makes 12 muffins
- 1 c unbleached all purpose flour
- 1 c oat bran
- 1/3 c brown sugar (increase to 1/2 c if you like things sweeter)
- 1 T baking powder
- 1 t cinnamon
- 1 c shredded carrots
- 1/4 c butter
- 2/3 c milk
- 1 t vanilla
- 2 eggs
- 1/2 c chopped dates
- 1/4 c chopped walnuts
1. Mix flour, oat bran, sugar, baking powder, cinnamon, and shredded carrots.
2. Melt the butter and combine with milk and vanilla. Add beaten eggs.
3. Mix wet and dry ingredients until just combined and stir in dates and nuts. Spoon into muffin cups filling mostly to the top since they don’t rise a lot.
4. Bake at 400 for about 20 minutes until starting to turn golden.
5. Let cool before eating (unlike many muffins, these are better at room temperature).
Kitchen Cupboard Spring Cleaning Challenge Tally So Far…
- Vegetable (Hearts of Palm) Dip
- Super Simple Sugared Nuts
- Blueberry Lemon Sugar Muffins
- Rustic Rye Bread
- Beef Liver
- Onion Jam
- Sun Dried Tomatoes
- Goat Cheese and Wild Ramp (or Green Onion) Bruschetta
- Blackberry Mint Iced Tea