I've always loved muffins, and this is a recipe I've been playing with for a while. My sister Alyssa keeps asking for it so I thought I'd just share it here. These muffins are not only yummy, but are also full of lots of things you're body will like. They're high in fiber and whole grains, low in fat, not too sweet, and yet are very moist and flavorful. This recipe makes 24 regular sized muffins. Here goes....
1 1/2 C Flour (I use whole wheat pastry flour)
1 C Ground Flax Seed
3/4 C Oat Bran
3/4 C Brown Sugar (or Sucanat)
2 t baking soda
1 t baking powder
1 t salt
2 t cinnamon
1 C raisins, dried cranberries, or other dried fruit
1 C chopped nuts or seeds (I like toasted pecans)
1/3 C milk (kefir works great if you have it)
1 t vanilla
1/2 C milk powder (optional)
1 orange, unpeeled and cut into large chunks.
1/4 C oil
1 1/2 C shredded carrots (you could substitute zucchini when it's in season)
2 apples, shredded
Preheat oven to 350 degrees.
Mix first group of ingredients together in a large bowl. Put milk, eggs, vanilla, milk powder if using, orange chunks, and oil into a blender or food processor. Blend until the orange is pureed. You'll still see bits of peel in there as if you had grated the rind. Dump this into a separate mixing bowl and mix in the shredded carrots and apples. (I shred these in my food processor/blender. This may be my favorite kitchen appliance, by the way! Useful for so many things.)
Mix the wet ingredients into the dry with a whisk or wooden spoon; the batter will be thick. Spoon into muffin pans. (I use paper liners, but if you don't you'll need to grease the pan first.) You can fill them right up to the top; they don't rise a whole lot. Bake for 15 to 20 minutes, or until a toothpick comes out clean. Because they are so moist they're good even a couple of days after being baked, but I would refrigerate them if you're going to keep them around more than a day.
If you make them let me know what you think!
Hope you all have a good weekend!