Mini Carrot Bran Muffins

We did a lot of camping when our kids were young.  Our favourite camping locations were Pinery Provincial Park (near Grand Bend, ON), Cypress Lake part of Bruce Peninsula National Park system (just south of Tobermory, ON) and Algonquin Provincial Park (near Huntsville, ON).  These are all rustic campgrounds with limited RV connections, something we preferred to the commercial campgrounds.  We also did a fair amount of camping at state parks in Michigan and Ohio.  Our kids were allowed a special treat each time we went into town which really amounted to once or twice  during a camping trip.  They were allowed to spend their camping money as they wanted and yet even back then they did not buy candy or chips.  They would buy something they couldn't get at home.  Well, one camping trip in Michigan, we stopped at a Hostess outlet.  Our kids did not buy the frosted cupcakes, Twinkies, or Snowballs.  They excited bought a snack sized package each of mini blueberry muffins.  At that time, mini muffins was not something I made and they thought mini muffins were better than anything else!  On the way home from the camping trip, I bought a mini muffin pan and the start of mini muffin making began in our home.

Easter is quickly approaching so I have been testing a couple of new Easter recipes.  I needed a dessert type muffin for Easter brunch.  I made a test batch of carrot bran muffins that will be perfect for brunch when topped with a cream cheese icing.  This recipe uses home canned pineapple that not only adds flavour, it keeps the muffins moist and tender.  Pineapple does pair nicely with carrot so I was not surprised at the wonderful flavour of these mini muffins.  My husband gave them the two thumbs up!  The cream cheese icing will dress the muffins up for Easter brunch while adding an extra flavour dimension.  The grandkids are going to love these mini muffins!

Mini Carrot Bran Muffins
modified from: Jean Paré, Company's Coming Muffins & More, 1983, Pp, 14.

1½ c unbleached flour
¾ c packed brown sugar
¾ c natural wheat bran
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
1 tsp ground cinnamon
2 eggs
½ c canola oil
1 c grated carrot
1 cup home canned crushed pineapple with juice

Pre-heat oven to 400ºF/200ºC.  Combine the dry ingredients in a large mixing bowl.  Make a well in the middle.  Stir to mix well.  Put the eggs into the bowl of a stand mixer and beat until frothy.  Stir in the oil, carrot and pineapple. Pour the egg mixture into the well.  Using a fork, mix just until wet.  Spoon into mini muffin cups.  Bake for 20 minutes or until a toothpick inserted is clean.  Remove from oven.  Cool 5 minutes then remove from pan.

Yield: 36 mini muffins