- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: breakfast
- Method: baked
- Cuisine: american
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: breakfast
- Method: baked
- Cuisine: american
Ingredients
- 1 cup flour
- 1/2 cup old fashioned oats
- 1/2 cup bran, emulsified into powder
- 2/3 cup carrots, shredded
- 1/3 cup crushed pineapple
- 1/2 cup raisins
- 1/2 cup blueberries
- 1 stick unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Line 12 cupcake molds with cupcake liners.
- In a medium bowl using an electric mixer, beat together the butter and sugars for 2 minutes. Add the eggs one by one, followed by the vanilla extract.
- In a separate bowl, mix together the flour, oats, bran powder, baking soda, and salt. Add the egg mixture into the flour mixture. Next, add in the pineapple and carrots. Last, gently fold in the raisins and blueberries.
- Scoop the batter into the cupcake molds. If you’d like, sprinkle a little extra oats onto the muffin for decoration. Bake for 30 minutes, or until a knife comes out clean when inserted into the muffins. Enjoy!
Keywords: easy, tender, moist, perfect
