To begin making Carrot Bran Breakfast Muffins, first pre-heat oven to 180 C and prepare a muffin tray by placing cupcake-liners and lightly greasing them with oil.

Sift the flours, bran, baking powder, baking soda, cinnamon and salt together in a bowl and whisk to combine.

Next in a bowl beat egg and oil together for a minute or till combined well. Add the vanilla extract, orange marmalade, Grand Marnier (or zest), honey, milk and whisk to combine.

Now add the wet ingredients to the sifted flour mixture and stir to combine, ensuring that there are no lumps or flour streaks remain in the batter. Add the grated carrots and stir to combine.

Spoon equal amount of batter in the prepared muffin liners. Bake the muffins for 15 - 20 minutes or until toothpick inserted in the centre of the muffin comes out clean. Once baked bring the muffins out from the oven and cool in the wire rack for sometime. 

Serve Carrot Bran Breakfast Muffins warm with masala chai during evening tea or breakfast, or store in an airtight box in the fridge to be served later.