Low Fat Carrot Bran Muffins

From: the6-sranch

On May 4, 2008

The recipe worked beautifully, but this muffin really did not suit my tastes or my kids'. They wouldn't eat them even though they like the other carrot muffins and bran muffins that I make for them.

From: Chef #249363

On Mar 23, 2008

These were awesome! Made just a couple of changes - egg beaters for the egg, and I didn't have any buttermilk so I used plain yogurt with a splash of OJ. They turned out perfectly! Much better the second day!!!

From: The Dancing Soy Bean

On May 19, 2006

These were SO tasty! Ours didn't rise as much as they should have and ended up a little too chewy inside, but the taste more than made up for that! The most delicious muffin I've ever had! 5 stars!

From: Thorsten

On Apr 14, 2006

Deeeelish Healthy Treat. I loved that these muffins are not too sweet. You will taste the different flavours instead of an overpowering sweetness. I've subed the whole-wheat flour by whole-spelt flour which has a slight nutty flavour and goes so well together with the cinnamon and the carrots. These muffins needs 1 tablespoon of cinnamon, because the carrots and the cereals require a lot. I would recommend to add the orange rind, it adds another fruity note to complete the carrot falvour. The muffins were easy to made, I followed the directions and the outcome was great. The muffins were fluffy (even more than I expected). They were soft with all the different flavours and slightly moist. This is a great treat and a healthy one, too. I will have now always some in the freezer. Thanks for sharing this delicious muffin recipe.