Carrot and Raisin Bran Muffins

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This is one of my favourite recipes that I’m glad I’d written down before the link from my Pinterest board stopped working! We haven’t had a chance to photograph it yet, but here are the ingredients and instructions.


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 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 on a rack to cool.