This is my FAV muffin. It is unbelievable moist! And has the best flavor! The nuts and raisins are optional.
Preheat oven to 400 degrees F (200 degrees C). Grease 36 muffin cups, or use paper liners.
In a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a well in the center. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into well, and mix just until moistened. Stir in walnuts and raisins. Fill muffin cups 3/4 full.
Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.
Per Serving: 87 calories; protein 2.2g; carbohydrates 13.6g; fat 3.3g; cholesterol 11.1mg; sodium 30.4mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.