Ingredients:

  • 1 1/2 cups (192g) All-Purpose Flour, plus more for dusting if desired
  • 1 cup (120g) Wheat Bran
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 1 cup (240ml) Buttermilk (or milk + 1 tablespoon lemon juice/vinegar, left to sit for 5 minutes)
  • 1/2 cup (120ml) Vegetable Oil
  • 2 Large Eggs
  • 1/2 cup (100g) Packed Light Brown Sugar
  • 1/4 cup (50g) Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup (100g) Grated Carrots
  • 1 cup (100g) Grated Apple (Granny Smith or similar)
  • 1/2 cup (50g) Raisins (or other dried fruit)
  • 1/2 cup (50g) Chopped Walnuts (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, bran, baking soda, cinnamon, nutmeg, and salt.
  3. In a medium bowl, whisk together buttermilk, oil, eggs, brown sugar, granulated sugar, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Gently fold in the grated carrots, grated apple, raisins, and walnuts (if using).
  6. Fill each muffin cup about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.