Great breakfast muffins but if you want to turn them into a dessert, add a cream cheese frosting.
2 cups All Purpose Flour
2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 teaspoon salt
1 cup wheat bran
1 1/2 cups dark brown sugar
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup chopped walnuts
Preheat the oven to 350°F. Line a muffin tin with liners and set aside.
Whisk the flour, baking powder, baking soda, cinnamon, bran, and salt in one bowl. In a second bowl whisk together the oil, sugar, eggs, and carrots. Stir the flour mixture into the sugar mixture. Add walnuts.
Using a muffin scoop fill the muffin tin cups to the top of the rim of each center of a muffin that comes out of the cup. Bake for about 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cool in the pan for 20 minutes, then move the muffins to a rack to finish cooling.
Cream Cheese Glaze
4 oz cream cheese, softened 1/4 cup (half a stick) of unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
While the muffins cool, make the glaze. Combine all ingredients in a mixer with a whisk attachment;
whisk until creamy and smooth.
Once the muffins are cool, glaze each muffin with Cream Cheese Glaze.