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Carrot bran muffins are a healthy alternative to common muffins that consist of flour, sugar and butter. Many recipes are available for baking carrot bran muffins at home. Some of the main carrot bran muffin ingredients include wheat bran, canola oil, shredded carrots and wheat flour. Alternative ingredient additions, such as ginger or pineapple, can be substituted within the batter for creating a unique muffin taste each time a cook bakes a batch.
Wheat bran is the outside layer of the wheat plant. This layer, or husk, offers important fiber for the human body to function. The wheat bran within carrot bran muffins helps maintain a regular digestive system by reducing the possibility of constipation. The heart benefits from bran by causing the body to have lower blood pressure and healthier cholesterol levels.
Bran's fiber content also helps a person feel full. The human body requires more time to process fiber through the digestive system, as opposed to other food forms. The full feeling contributes to less eating during the day, allowing weight to be lost because the person's appetite remains satisfied longer.
The carrots also contribute a portion of fiber, along with substantial amounts of vitamin A. Vitamin A helps the body fight disease by strengthening the immune system. Cooks who consistently bake and consume carrot bran muffins might notice that they are not contracting as many colds as others around them.
Cooks can vary the sugar type added into the carrot bran muffins. Basic granulated sugar offers the sweet taste needed for the muffins but does not provide much nutrition. Common sugar substitutes can be applesauce, molasses or honey. Some cooks use reduced apple juice for a sweetened taste as well.
Bran does not need to be hidden within the muffin batter mixture. Cooks can add bran sprinkles to the top of the muffins before baking them. The sprinkled bran will adhere to the muffin tops as the batter hardens. The sprinkles add even more fiber to the healthy muffin treat.
It might be difficult to chew bran because it is a natural protective outer husk layer. Cooks have solved this problem by blending the bran down into crumbs, using a blender or food processor. The resulting bran crumbs are easier to mix within the batter. The sprinkles on the muffin's top can be more numerous because they are smaller in size.
Cooks also should be aware of the carrot sizing. The carrots should be shredded very finely and chopped into short pieces. The resulting carrot bran muffins should not have carrot strings. Rather, the pieces should be well mixed into the batter.
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