Ingredients
- 90 g wheat bran
- 150 g whole-wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 160 ml pure Québec maple syrup
- 180 ml buttermilk
- 45 ml canola oil
- 180 g finely grated carrot
- 1 tsp vanilla
Method
- Heat the oven to 175 °C and line a 12-cup muffin tin.
- Combine bran, flour, baking powder, cinnamon, and salt.
- Whisk eggs, maple syrup, buttermilk, oil, and vanilla; fold in the carrot.
- Stir the dry ingredients into the wet mixture just until combined.
- Divide into cups and bake 20–22 minutes.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar
Conversion used: Replace the sugar with 160 ml maple syrup; reduce the original buttermilk by 60 ml and lower the oven by 15 °C.
Why Quebec maple syrup: Bran and carrots increase fiber and produce without relying on a sweet topping. Maple adds moisture and a mild toasted flavor that suits the spices.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →