Give me your tired, your poor, your bran muffin recipes. (Carrot bran)

[politicat]

Dietary fiber is a good thing. The more, the better. Trust me on this one.

So I've been making bran muffins once a week for the past several so that I have something quick I can have for a mid-morning snack. I've made honey bran, apple-cinnamon bran, and pumpkin bran muffins. Today, I made carrot cake bran muffins (recipe to follow - they're incredible and far too good to be good for me, but amazingly, they do pack 4-5 grams of fiber into a single mini-mini-loaf or medium cupcake size.)

But I know for certain I can only do carrot cake muffins for a couple of weeks at best. So tell me about your bran muffins.

1 cup grated carrots
.25 cups pulped pineapple (or crushed pineapple, but I only had chunks, so I just whirled it with the handblender.)
1 egg or .25 cup of egg substitute
1/4 cup vegetable oil or 1/8 cup vegetable oil and and 1/8 cup applesauce (it can't go totally fat free... the texture gets off.)
1/2 tsp vanilla
scant 1/2 cup sugar or half sugar, half splenda or half sugar and the non-sugar sub of your choice, per recipe (add bran/flour to make up volume)
3 TB brown sugar (don't skip this)
1 cup whole wheat flour
1/2 cup bran (oat or wheat)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 tsp ground cinnamon
1/8 tsp ground ginger
1/4 tsp grated nutmeg (I used about a quarter of a whole nutmeg)

Preheat oven to 350. Line or grease 6 large muffin cups, 6 small mini-loaf pans, or 12 regular muffin cups or 24 mini muffin cups or 1 loaf pan.
Mix wet ingredients, including carrot. Mix dry ingredients, then fold together, mixing only briefly. Scoop into prepared pans.
Bake for 17-20 minutes for minis, 22-35 minutes for muffins/mini-loaves and 45 minutes for a loaf.
Serve warm, or with light cream cheese that has been whipped and lightly sweetened with honey and flavored with cinnamon.