This is my mom’s recipe with a twist from moi!
Fair warning these muffins are on the healthy side. If you are looking for something to satisfy your sweet tooth, this is not it! I enjoy these with my morning coffee. They are full of fiber and give me plenty of energy.
1 ½ cups of flour
1 ½ cups of bran
½ cup of packed brown sugar
1 tablespoon of cinnamon
1 teaspoon of baking powder
1 teaspoon of baking soda
¼ teaspoon of salt (I always use sea salt)
1 cup of raisins, or dried cranberries, or blueberries or even choco chips
1 cup grated carrots
1 ¾ cup of milk
¼ cup of vegetable oil (olive as I am allergic to vegetable – it has soy in it)
In a large bowl stir together, put dry stuff in first, then add milk + oil. Spoon into greased tin (with butter for me as I am allergic to soy which is in all sprays). Bake at 400F for 20 min or until top is firm to the touch.
Makes at least 12 muffins, sometimes 15 depending on alternate ingredients.
Author: Tarah Jakubiak
After working for 20 years in the corporate world, Tarah Jakubiak founded Allergic Traveler. Jakubiak, president of Allergic Traveler has traveled the world since the age of two. She has been to 25 countries and 34 states. Jakubiak has been to all inclusives, gone on cruises, gone camping; backpacking through Europe, gone to the big cities, and little hidden gems. She has multiple food allergies but it does not stop her from seeing the world. Jakubiak is allergic to eggs, nuts, mushroom, soy, garlic, corn, sesame, potatoes, celery, shellfish, chicken, pork, peanuts, and many fruits. She is originally from Montreal, Quebec and now lives in Greensboro, NC with her husband.