Date: Mon, 18 May 1998 14:33:04 +1000
From: email@example.com (Terri Nowak)
Apple, Carrot and Oat Bran Muffins
modified from the book _Cookwise_ by Shirly O. Corriher (a great book by
Just what we all need, yet another muffin recipe. I hesitated sending
this because you all probably have tons of muffin recipes but I
finally decided to send it because I think it's a real winner. Very
popular with everyone who's tried it. This is a very moist and sweet
muffin despite my reducing the sugar and dried fruit from the original
recipe. You could experiment with reducing it even more it you're
watching your weight. I always double the following recipe and it
makes so much I have to mix it in my largest pot, its too big for my
largest bowl. Doubled it makes 6 large muffins, 12 small muffins and 2
even larger muffins filling everything I own which makes muffins. They
freeze very well.
1 1/2 cups oat bran (not wheat bran)
3/4 cup plain flour
1/3 cup skim milk powder
1/4 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons salt
1 tablespoon baking powder
1 cup grated carrot (about 1 med to large carrot)
1 Granny Smith apple, peeled and coursely chopped (not grated)
1/3 cup raisins
finely grated zest of 2 oranges or lemons (optional)
equivelant of 1 egg + 2 egg whites (I use 3 tsp of Egg Replacer + 6
equivelant of 1 cup buttermilk (I use 1/2 cup lite soy milk + 1/2 cup skim
1/4 cup applesauce
1 teaspoon vanilla
3 tablespoons canned crushed pinapple (optional-I've never used it)
1. Arrange shelf to just below centre of oven and pre-heat oven to 200c / 400f.
2. Combine first seven ingredients (oat bran, flour, milk powder, brown
sugar, cinnamon, salt and baking powder) in a large bowl.
3. Add the next four ingredients (carrot, apple, raisins, orange zest).
4. In a second bowl combine the liquid ingredients (egg replacer, milk,
applesauce, vanilla and pinapple).
5. Pour the wet mixture into the dry ingredients and stir only enough to
just combine. The batter is very wet.
6. Spray non-stick muffin tins with cooking spray. Spoon the mixture into
the muffin tins to fill them about half way.
7. Bake for about 20 to 25 minutes.
(Makes about 12 small muffins)