Carrot Bran Breakfast Muffin Recipe
A eggetarian Continental recipe with all purpose flour (maida), whole wheat flour, wheat bran. Ready in 1h, serves 8.
Curated byLucas Dubois🇫🇷
Instructions
10 steps- 1
To begin making Carrot Bran Breakfast Muffins, first pre-heat oven to 180 C and prepare a muffin tray by placing cupcake-liners and lightly greasing them with oil
wheat bran(1/2 cup) - 2
Sift the flours, bran, baking powder, baking soda, cinnamon and salt together in a bowl and whisk to combine
all purpose flour (maida)(1 cup)whole wheat flour(1/2 cup)wheat bran(1/2 cup)baking powder(1 teaspoon)baking soda(1 teaspoon)cinnamon powder (dalchini)(1 teaspoon)pinch salt(1) - 3
Next in a bowl beat egg and oil together for a minute or till combined well
- 4
Add the vanilla extract, orange marmalade, Grand Marnier (or zest), honey, milk and whisk to combine
milk(1 cup)honey - or maple syrup(1/2 cup)vanilla extract(1 teaspoon)orange marmalade jam(1 tablespoon)grand marnier - optional(1 tablespoon) - 5
Now add the wet ingredients to the sifted flour mixture and stir to combine, ensuring that there are no lumps or flour streaks remain in the batter
all purpose flour (maida)(1 cup)whole wheat flour(1/2 cup) - 6
Add the grated carrots and stir to combine
carrots (gajjar) - peeled and grated(2) - 7
Spoon equal amount of batter in the prepared muffin liners
- 8
Bake the muffins for 15 - 20 minutes or until toothpick inserted in the centre of the muffin comes out clean
- 9
Once baked bring the muffins out from the oven and cool in the wire rack for sometime
- 10
Serve Carrot Bran Breakfast Muffins warm with masala chai during evening tea or breakfast, or store in an airtight box in the fridge to be served later
wheat bran(1/2 cup)
Rate this recipe
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Carrot Bran Breakfast Muffin Recipe
A eggetarian Continental recipe with all purpose flour (maida), whole wheat flour, wheat bran. Ready in 1h, serves 8.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
10 steps- 1
To begin making Carrot Bran Breakfast Muffins, first pre-heat oven to 180 C and prepare a muffin tray by placing cupcake-liners and lightly greasing them with oil
wheat bran(1/2 cup) - 2
Sift the flours, bran, baking powder, baking soda, cinnamon and salt together in a bowl and whisk to combine
all purpose flour (maida)(1 cup)whole wheat flour(1/2 cup)wheat bran(1/2 cup)baking powder(1 teaspoon)baking soda(1 teaspoon)cinnamon powder (dalchini)(1 teaspoon)pinch salt(1) - 3
Next in a bowl beat egg and oil together for a minute or till combined well
- 4
Add the vanilla extract, orange marmalade, Grand Marnier (or zest), honey, milk and whisk to combine
milk(1 cup)honey - or maple syrup(1/2 cup)vanilla extract(1 teaspoon)orange marmalade jam(1 tablespoon)grand marnier - optional(1 tablespoon) - 5
Now add the wet ingredients to the sifted flour mixture and stir to combine, ensuring that there are no lumps or flour streaks remain in the batter
all purpose flour (maida)(1 cup)whole wheat flour(1/2 cup) - 6
Add the grated carrots and stir to combine
carrots (gajjar) - peeled and grated(2) - 7
Spoon equal amount of batter in the prepared muffin liners
- 8
Bake the muffins for 15 - 20 minutes or until toothpick inserted in the centre of the muffin comes out clean
- 9
Once baked bring the muffins out from the oven and cool in the wire rack for sometime
- 10
Serve Carrot Bran Breakfast Muffins warm with masala chai during evening tea or breakfast, or store in an airtight box in the fridge to be served later
wheat bran(1/2 cup)
Rate this recipe
