Recipe for Carrot Cake Oat Bran Muffins From Catherine Cuisine
I collected this recipe, for Carrot Cake Oat Bran Muffins, a year ago, inspired by the ingredients and the idea of using whole-wheat flour and oats in a muffin recipe. I went out and bought organic oats, oat bran and pumpkin seeds from the local coop; purchasing the amounts needed for the recipe was a wise move.
Today I can happily report that the muffins are in the oven and smell very good. The originator of this healthful recipe is Catherine, who has a food blog that anyone would enjoy reading. The recipes are in French, then English with measurements in both metric and American amounts.
The Carrot Cake Oat Bran Muffins are ready!
The last time I remember making a sweet with whole wheat was long ago and far away. When I brought it to work, my supervisor made a face like it was the weirdest cake in the world. She had no problem letting me know that. Me being an optimist just smiled. The cake was made with whole-wheat pastry flour and had a very fine crumb. Never mind. I never made a whole-wheat cake again. It was good, but then I was used to eating healthy. At that time, health food had a smaller following.
Today’s experiment has turned out fine. Catherine’s goal with the recipe was: “I really wanted to create a flavorful yet healthy and hearty bran muffin… No compromise here!”
Taste wise the muffin is a light, cakelike treat with a deep color! Good enough to serve with coffee or tea and share with friends. (YUM Factor!!!!!) They stay moist and cake like.
To Catherine’s recipe I added coconut and used a sprinkle of allspice and ginger as I was out of nutmeg. Here’s the recipe:
The muffin batter
1 1/4 cup boiling water 300 ml
(1/3 cup) canola (colza) oil 80 ml
(1 cup) quick oatmeal (don’t use old fashioned or instant) 105 g
(1/3 cup) sugar 65 g
(1/3 cup) brown sugar 75 g
(1 tsp) vanilla extract 5 ml
1 cup whole-wheat flour 140 g
1/2 cup oat bran 50 g
2 tsp baking soda 10 ml
2 tsp cinnamon 10 ml
Some freshly grated nutmeg (to taste)
1/2 tsp salt 2 ml
1 medium carrot, finely grated (total of 130g grated carrot)
1/2 – cup raisins 50 g
1/2 cup chopped roasted walnuts 50 g
Zest of 1 orange
INGREDIENTS for the crunchy topping
1/2 cup walnuts 50 g
1/4 cup pumpkin seeds 35 g
1/4 cup oatmeal 25 g
3 Tbsp brown sugar 45 ml
1 egg white
Preheat oven to 350 F / 180 C.
In a large bowl, combine the first three ingredients by pour the boiling water over oatmeal and canola oil, and stir. Then add the white sugar and brown sugar, mix all together with the vanilla extract. Let the mixture set for a few minutes to allow the oatmeal to absorb the liquids. Whisk the 2 eggs into the lukewarm mixture.
At this point, I grated the medium carrot into the wet mixture along with (my addition) 1/3 cup of sweetened coconut, nuts (pecans for my taste) and orange zest.
Mix together whole-wheat flour, oat bran, salt, cinnamon, nutmeg* and baking powder, in a separate bowl before adding these dry ingredients to the oatmeal mixture then add to wet mixture. Pour the batter in the muffin cups.
Topping: Mix all the ingredients and garnish each muffin top equally. Bake for approximately 20 minutes, or until done.
Notes: *I substituted allspice and scant amount of ginger and added coconut to the original recipe.
Enjoy! And thanks for stopping by my kitchen. Haven’t had much time for cooking as I am preparing for a craft fair next weekend. 🙂