Carrot & Bran Muffins

Rainy night in the city = baking night in the city.

Our muffin supply is dwindling, time to make more I guess.  I have a big box of bran flakes in the cupboard and some delicious fresh carrots in the fridge from our weekend trip to the farmers market, looks like we've got a muffin game plan.

I've blended a bunch of different recipes together to make one that appeals to me.  Fingers crossed it isn't a baking disaster.  Truth be told, my kitchen has seen many of these in the past.

Carrot & Bran Muffins

Ingredients:
1 cup all-purpose flour
1/3 cup whole wheat flour
1/4 cup, plus 2 tablespoons sugar
1 Tbsp baking powder
pinch of salt
1 1/2 cups all bran cereal
3/4 cup, plus 2 tablespoons milk
2 Tbsp molasses
1 egg
1/4 cup oil
1 tsp vanilla
1 cup carrot, finely grated
1/2 cup raisins

Method:
Preheat oven to 400F.  Spray 12 cup muffin tin with non-stick spray, or line with liners.  Set aside.
Whisk together both flours, sugar, baking powder and salt.  Set aside.
In large bowl.  Add cereal, milk and molasses.  Allow to sit for 10 minutes, until well moistened.  Add in egg, oil, and vanilla, beat well.  Stir in carrots and raisins.
Add flour mixture, stirring until just moistened.
Using an ice cream scoop, fill prepared muffin tins 3/4 full.  Bake until toothpick inserted into the center comes out clean, about 18-20 minutes.  Remove from pan and let cool on a wire rack.

Serve w/ butter.  Enjoy.

Looking forward to breakfast in the morning.  Nothing beats a bran muffin, a little butter and a cup of coffee...EXCEPT...a bran muffin fresh out of the oven, a little butter and a rainy night.  Can you blame me?