Bran Flax Muffins with Carrot

Bran Flax Muffins- from my friend Elizabeth

1 ½ c Unbleached White Flour (you could probably substitute with whole wheat flour for an even healthier muffin)

¾ c Flaxseed Meal

¾ c Oat Bran

1 c Brown Sugar

2 tsp Baking Soda

1 tsp Baking Powder

½ tsp Salt

2 tsp Cinnamon

1 ½ c Carrots, shredded

2 Apples, peeled and shredded (or diced, which is what I did)

½ c Raisins (optional, I substitute Dates sometimes)

1 c Nuts, chopped (optional)

¾ c Milk

2 Eggs, beaten

1 tsp. Vanilla

Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.  Stir in carrots, apples, raisins and nuts.  Combine milk, beaten eggs and vanilla.  Pour liquid ingredients into dry ingredients.  Stir until ingredients are moistened. Do not over mix.  Fill muffin cups ¾ fill.  Bake at 350 F for 15-20 minutes.  Yields 15 medium muffins.

Note:  I  didn’t use muffin cups and instead greased my muffin pan with a little olive oil.  I filled each muffin very fill to make 12 total muffins.  This is because I’m lazy and didn’t want to clean two muffin pans. 

BRAN MUFFINS

Eva Lynch

2 Cups General Mills Fiber One Bran – (Any hard nut bran will work)

2 Cups boiling water

·     Combine and let sit while you mix the other ingredients

(It needs to soften)

4 Cups Kellogg’s Bran

2 Cups Sugar

1 Cup 2 Tlbs. Crisco oil -  (any Vegetable oil will work) 

1 quart butter milk

4 eggs

·     Mix together

5 Cups flour

5 tsp. soda

1 tsp. salt

*I put 1 cup of warm water in blender and ¼ Cup Flax seed and ½ Cup raw almonds and blend them up and fold them into the Mix after you put the bran in.  (If you really want to get things moving, add this)

·     Mix together flour, soda, and salt.  Fold into Kellogg’s Bran and then fold all ingredients together.

·     Refrigerate or cook at 400 for 15 – 20 minutes

·     You can also add chocolate chips

·     Dough lasts up to 6 to 8 weeks in the refrigerator sealed tightly