A few weeks ago I told you about an anniversary getaway my husband and I went on. We went to a hotel that had a buffet that served the most amazing bran  muffins I have EVER had. Sounds strange that a bran muffin could be one of my favorite aspects of their breakfast buffet, but they really were that incredible. They were moist, there was not big chunks of bran, they were just sweet enough and they were topped with a delightful caramel glaze. When I came home I searched the web and could not find any copy cat recipes out there. I decided I would have to put a few of my favorite muffin recipes together and I was so happy when they turned out just perfect. I used a recipe for Mimi’s Bran Muffins that gave me a few tips to making the muffins moist and I am now sold to pureed raisins in muffins. What a novel idea, but it makes them SO much more moist and soft than a regular bran muffin. These muffins also have pureed carrots and lots of healthy whole grains like oats, wheat and bran. I made 24 muffins and by 1:00 in the afternoon my children had eaten them all gone. I will be making another batch a.s.a.p and enjoying them for breakfast all week. Love at first bite!!

Copycat Little America Bran Muffins with Caramel Glaze
Muffins
  1. 2 cups raisins
  2. 1 cup carrots
  3. 2 cups milk + 2 Tbls. lemon juice (can use leftover of the evaporated milk from the caramel glaze recipe)
  4. 1/3 cup oil
  5. 2/3 cup honey
  6. 3 eggs
  7. 1 1/2 cups All Bran Fiber Cereal (or wheat bran)
  8. 1 1/2 tsp. salt
  9. 2 1/2 tsp. baking soda
  10. 1 cup oats
  11. 1 cup wheat flour
  12. 1/2 cup white flour (or more wheat flour)
Caramel Glaze
  1. 1 stick butter
  2. 1 cup brown sugar
  3. 1/4-1/3 cup evaporated milk
  4. 1 tsp. vanilla
  5. 1/2 cup chopped pecans
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Instructions
  1. Combine the raisins, carrots, milk, oil and honey into a blender or food processor and blend until completely smooth. Pour the batter into a mixing bowl and then add the eggs, bran cereal, salt, baking soda, oats, wheat flour and white flour.
  2. Combine and stir the batter until all of the flour and oats are combined. Add extra raisins (up to 1 cup) if you would like.
  3. Preheat oven to 375 degrees. Generously spray 24 muffin tins with cooking spray and pour 1/4-1/3 cup of the batter in each tin. Bake for 18-20 minutes, or until the center comes out clean with a toothpick. While the muffins are baking, prepare the caramel glaze.
  4. Glaze: In a sauce pan, place the butter, brown sugar and evaporated milk and bring to a low simmer. Low boil for 3 minutes, or until the sugar is all dissolved and smooth. Remove from the heat and stir in the pecans and vanilla.
  5. Once the muffins come out of the oven, remove them from the muffin tins and place upside down on a wire rack. Pour a spoon of the caramel glaze over each muffin.
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