Despite having 2 cups of crush bran cereal, these have just a hint of bran to them; the molasses, brown sugar, and cinnamon add enough spice to hide it. And the apple sauce and carrots make these a deliciously moist breakfast treat. Good “first time” muffins too, because they don’t tunnel (over stir) easily.
1 tsp baking soda
2 tsp baking power
1/2 tsp salt
1 Tbl cinnamon
2 c crumbled bran cereal flakes
4 eggs, beaten
1/2 c applesauce
1 c oil
1 1/4 c firmly packed brown sugar
3 c finely grated carrots (4 carrots, grated with a coarse microplane grater is perfect)
1 c currants
Heat oven to 350 F. Lube muffin tins or line them with paper.
In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon together. Add crushed bran flakes.
In another large bowl (I used an 8 c measuring cup) combine beaten eggs, apple sauce, oil and brown sugar. Stir in carrots and currants.
Pour egg mixture over flour mixture and combine until just barely moist through the flour. There will still be some floury bran flakes, don’t worry about them.
Makes 24 normal size muffins.
Bake for 20 minutes, rotate tins in the oven 1/2 way through (just like tires!).
adapted from Muffins: Sweet & Savory Comfort Food