Muffin Monday: Carrot Spice Wheat Bran Muffins

The signal in my apartment is just getting on my nerves. I can’t get decent internet, mobile and even television signal.

it’s just so frustrating. Have you ever experienced times like this? Like you want to scream your lungs out or even rip the nearest thing that you can get your hands on. At the moment, I can’t even upload the photos for this post. Talk about inconvenient!

Anyway, Mondays are not made for frustrations or bad vibes but for muffins like this one! Do you agree? Say “AYE!”



If you woke up on the wrong side of the bed today, having these for breakfast would definitely turn your mood around. Who said nutritious can’t be delicious? I’ll feed you one of these muffins, and you’ll be a convert! ;)

Okay, that didn’t sound like me at all. See, I am not really fond of carrots. If they’re part of any meal, expect them to be left untouched. My Mom always made the best carrot cake, but I never really learned to loved it.

So just imagine how hard it was for me to start baking these muffins. I’m glad I did, though, as these were really tasty… and didn’t taste like carrots. At all.

Carrot Spice Wheat Bran MuffinsAdapted from Whole Foods For The Whole Family by LaLeche League International Cookbook  

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (optional)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon allspice
1/3 cup honey
1 egg
1/2 cup buttermilk
1/3 cup oil
1/2 teaspoon vanilla
1 1/2 cups grated carrots
1/2 cup raisins
1/2 cup chopped nuts  

For the topping: 

1/4 cup brown sugar mixed with
1 tbsp cinnamon  

Preheat the oven to 400F. Line muffin pan with cupcake liners.  

In a large bowl, mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice.  

In another bowl, mix together wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the carrots, raisins and nuts.  

Gently mix wet and dry ingredients together until just moistened.  

Spoon/scoop batter into prepared muffin pan then top with a teaspoon or so of cinnamon topping.  

Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  

Notes:

• I didn't have whole wheat flour available so I subbed it with 1 cup all-purpose flour and 1/2 cup wheat bran flakes (I used the cereal kind).

• I used grated and minced carrots.

• I used skim milk mised with a teaspoon of white vinegar.

• They came out a bit crumbly, I might add a little more oil and milk next time.

• VERDICT: I never thought carrots can be this tasty!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.