This is not the most simple recipe out there, but it does easily lend itself to beginner cooks who are short on time. I like to mix up the batter whenever I have the time and then store it in the refridgerator. I then bake 2 or 3 muffins in a small toaster oven the morning I want them. That way they are fresh to eat, keep much longer, and none get wasted because I don't have to "run a marathon", eating up the whole batch in a week. These muffins have no oil in them at all and not much sugar, but they are still moist and very tasty!
Makes 15 muffins
Ingredients:
1-1/2 cups unbleached white flour
3/4 cup flax seed meal
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1-1/2 cups carrots, shredded
2 apples, peeled & shredded
1/2 cup raisins, optional
1 cup nuts, chopped
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla
Directions:
1. Mix dry ingredients.
(flour, flax seed meal, oat bran, baking powder, baking soda, salt, and cinnamon)
2. Add raisins, nuts, carrots, and apple.
3. In separate bowl, mix wet ingredients.
(milk, eggs, vanilla)
4. Combine wet and dry ingredients, but do not overstir.
5. Bake at 350_F for 15 to 20 minutes.
Note: If you are baking individual muffins in a small toaster oven, it will take less time to bake. Try 5 to 10 minutes.
I love these hot with a bowl of cereal and milk for breakfast or with apple butter for an afternoon snack!
