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Carrot and Raisin Bran Muffins



1 cup sour cream

1 tsp baking soda

½ cup vegetable oil

¼ cup brown sugar

1 egg

¼ cup molasses

½ cup raisins

1 cup shredded carrots

1 cup flour

1 cup bran

½ tsp salt

1 tsp cinnamon

1 tsp vanilla

¼ tsp nutmeg


Preheat the oven to 375 degrees.

Whisk the sour cream and baking soda together in a small mixing bowl. Set aside for a few minutes, or until the sour cream starts to become fizzy and fluffy.

Meanwhile, shred the carrots and rehydrate the raisins. Cover the raisins with boiling water and let sit for a few minutes.

Whisk the egg, oil, brown sugar, and molasses together in a large bowl. Add the bran, salt, cinnamon, vanilla, and nutmeg to the mix and gently mix by hand. Fold the sour cream mixture into the batter, followed by the flour. Gently mix until just combined.  

Fill each muffin tin with batter. Bake 15-20 minutes, checking after 15 minutes with a toothpick. 

Let cool for a few minutes in the tin and then pop them out and leave them on a rack to cool.

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