Glass half full. Glass half empty.
I think a better question is whether you’re the person who puts as much batter as possible in each muffin tin so you don’t have to bake two batches, or the person who really does fill 12 cups 2/3 full and then deals with what’s left like an adult. I am the first person. And this recipe makes exactly 14 perfectly sized muffins if you’re the second person. Which is probably why a lot of people don’t have the patience for baking. But let’s be honest, if our problems consist of excess muffin batter, I think we’re doing okay.
I tried to adjust the amounts and it involved calculus. Have you X’ed out because this is so annoying? Just trust me, however you decide to deal with your muffin pan filling situation, these are totally 100% worth it. And
maybe probably my pan is some weird size and you’ll end up thinking ‘I’m pretty sure she just can’t measure’.
In any case, holy delicious chunky nutty breakfast a la carrot cake in your face hole. This recipe will fit perfectly into your Sunday meal prep for a week of easy on the go breakfasts or snacks, they would be great in a kid’s lunch box (you could make minis! please take one for the team and let me know how many it makes), and are a perfect fiber filled treat to hand your man on the way out the door. With all the goodies of the best carrot cake in muffin form, these will become a staple in your recipe rotation! Soaking the bran cereal in buttermilk for a few minutes is the key difference between moist, decadent muffins and the gritty dry texture we often think of with bran.
If your favorite carrot cake has other goodies mixed in, by all means add them! The chunkier and nuttier the better. Maybe a tablespoon or two of ground flax for your heart health. Get crazy!
- 1½ cups wheat bran cereal
- 1 cup buttermilk
- ⅓ cup vegetable or canola oil
- 1 egg
- ¼ cup brown sugar
- ¼ cup honey
- 1 teaspoon vanilla
- 1 cup flour (can use whole wheat or combination)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup shredded coconut
- ½ cup dried cherries
- ½ cup chopped pecans
- 1 cup shredded carrot
- Soak bran cereal in the buttermilk while you prep the rest of the ingredients.
- In a large bowl, whisk together the oil, egg, brown sugar, honey, and vanilla.
- Add the bran + buttermilk mixture and the shredded carrot and mix to combine.
- Add the flour, cinnamon, baking soda and powder and salt, gently whisk together on top of the wet ingredients to distribute the baking soda and powder and then mix to combine.
- Stir in coconut, dried fruit, and nuts.
- Fill lined or greased muffin tins about ⅔ full.
- Bake at 375 degrees for 18-20 minutes, or until a toothpick comes out clean.
Tip: for any batter recipe calling for baking powder, let the batter sit for 5-10 minutes before distributing to pans. This will result in a higher crown on your muffins, cupcakes, and cakes!