Oat Bran And Apple Muffins
Ingredients
- Dry ingredients:
- 1 cup self-rising flour
- 1 tsp. cinnamon
- Dash nutmeg
- 2 1/2 cups oat bran
- 1/2 cup pecan pieces
- 2 medium apples or pears, peeled, cored, and chopped
- 1/2 cup shredded carrots
- 1/4 tsp. salt
- Wet ingredients:
- 6 Tbs. canola oil
- 1/2 cup Steen's cane syrup or molasses
- 1 1/4 cup buttermilk
- 1 Tbs. honey
- 1 Tbs. vanilla
- 2 egg whites
- 1 egg yolk
Instructions
- 1
Combine the flour, cinnamon, nutmeg, and oat bran in a bowl and mix well. Add the other dry ingredients and stir well to distribute everything evenly.
- 2
Mix all the wet ingredients in a larger bowl. (Measure the syrup after the oil, and it won't stick to the measuring cup.)
- 3
Pour the dry ingredients into the wet ingredients and, with a minimum of stirring, combine them. making sure all the dry ingredients at the bottom get saturated. The batter should be quite wet.
- 4
Spoon the batter into greased muffin tins. Fill each pocket about 90 percent full. Bang the muffin tins down on the counter to settle and even out the batter.
- 5
Bake in a 400-degree preheated oven for 25 to 30 minutes. Larger muffins will, obviously, take longer. Aluminum tins bake faster than stainless steel, but the latter are preferable.
- 6
Remove from oven and cool. Freeze the muffins you don't plan on eating right away.