I was still a bit sceptical even after they came out of the oven, as I don't have a lot of luck with low fat recipes being very good, to be honest, but these muffins are fantastic. I will never make another bran muffin recipe again. The deal was sealed when Tyler snuck a muffin off the cooling rack (I don't know what he thought they were, but I guarantee he didn't know he was about to eat a bran muffin) and declared them "pretty good". Trust me, that's saying a lot.
BRAN FLAX MUFFINS
Adapted from Bob's Red Mill Natural Foods
Makes 15 muffins
*Flaxseed meal can be found in the health/organic section of the grocery store
- 1 1/2 cups flour
- 3/4 cup flaxseed meal
- 3/4 wheat bran
- 1 cup brown sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 cups shredded carrots (about 2 average sized carrots)
- 2 medium apples, peeled and shredded
- 1/2 cup raisins (optional)
- 1 cup chopped walnuts or pecans
- 3/4 cup milk
- 2 eggs
- 1 tsp vanilla
Preheat oven to 350 degrees F with oven rack in the middle of oven. Spray a muffin tin with cooking spray.
Mix dry ingredients in a large bowl. Add shredded carrots and apples, raisins, and nuts. Toss to coat with flour. In a smaller bowl, lightly beat eggs. Add milk and vanilla to eggs, stir to combine. Add wet ingredients to dry, stir until just moistened- do not overmix!
Fill muffin cups 3/4 full. Bake 15-20 minutes. Cool on rack.