Wholesome Oat Bran Muffins
Yields 24 mini muffins and 9 regular muffins.
Ingredients
1 cup All Purpose Flour
1 cup Oat Bran
2 tsp Baking Soda
1 1/4 tsp Baking Powder
1/2 tsp Salt
1 tsp Cardamom, ground
1 cup Brown Sugar, packed (light brown)
1 medium size Carrot, grated
1 medium size Apple, grated
1 medium size Zucchini, grated
1/2 cup Raisins
1 cup Pecans, chopped
1/4 cup Oil (I used Canola)
1/2 cup Unsweetened Applesauce
1/4 cup Water
1 tsp Vanilla Extract
Directions
Preheat oven to 375˚F/190˚C. Line required muffin tins with paper liners or grease it with a non stick cooking spray.
In a large bowl, stir together the dry ingredients and make a well in the center. Similarly combine together the wet ingredients in a separate bowl. Just stir it well with a whisk. Pour the wet mixture of the dry ingredients and stir until just combined. Do not over-mix. Spoon the batter into prepared muffin tins.
Bake in the preheated oven for 10 minutes for the mini muffins and around 16 minutes for the regular size muffins. The time mentioned in the original recipe was about 20 minutes, but when I did the toothpick test around 15 minutes I saw that the muffins were almost done, so just left it for one more minute.
Leave the pan on the wire rack for just 5 minutes and transfer the muffins directly to the cooling rack. If the muffins are left in the pan for more than 5 minutes the muffins will start to condense.
(snagged from egglesscooking)
