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Recipe Name: Apple, Carrot And Oat Bran Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Cup(s) Oat bran, not wheat bran
3/4 Cup(s) Plain flour
1/3 Cup(s) Skim milk powder
1/4 Cup(s) Brown sugar
2 Teaspoon(s) Ground cinnamon
2 Teaspoon(s) Salt
1 Tablespoon(s) Baking Powder
1 Cup(s) Grated carrot, about 1 med
to large carrot
1 Granny smith apple, peeled
and coursely chopped
1/3 Cup(s) Raisins
Finely grated zest of 2
oranges or lemons
Equivelant of 1 egg + 2 egg
whites I use 3 tsp of
Replacer + 6 tablespoons
Equivelant of 1 cup
buttermilk I use 1/2
lite soy milk + 1/2 cup
skim yoghurt
1/4 Cup(s) Applesauce
1 Teaspoon(s) Vanilla
3 Tablespoon(s) Canned crushed pinapple
optional-I've never used
modified from the book Cookwise by Shirly O. Corriher (a great book by
the way). Just what we all need, yet another muffin recipe. I
hesitated sending this because you all probably have tons of muffin
recipes but I finally decided to send it because I think it's a real
winner. Very popular with everyone who's tried it. This is a very
moist and sweet muffin despite my reducing the sugar and dried fruit
from the original recipe. You could experiment with reducing it even
more it you're watching your weight. I always double the following
recipe and it makes so much I have to mix it in my largest pot, its
too big for my largest bowl. Doubled it makes 6 large muffins, 12
small muffins and 2 even larger muffins filling everything I own which
makes muffins. They freeze very well. Arrange shelf to just below
centre of oven and pre-heat oven to 200c / 400f. Combine first seven
ingredients (oat bran, flour, milk powder, brown sugar, cinnamon, salt
and baking powder) in a large bowl. Add the next four ingredients
(carrot, apple, raisins, orange zest). In a second bowl combine the
liquid ingredients (egg replacer, milk, applesauce, vanilla and
pinapple). Pour the wet mixture into the dry ingredients and stir only
enough to just combine. The batter is very wet. Spray non-stick muffin
tins with cooking spray. Spoon the mixture into the muffin tins to
fill them about half way. Bake for about 20 to 25 minutes. (Makes
about 12 small muffins) Posted to fatfree digest by (Terri Nowak) on May 17, 1998

Nutrition (calculated from recipe ingredients)
Calories: 8445
Calories From Fat: 1513
Total Fat: 173.3g
Cholesterol: 836mg
Sodium: 26184mg
Potassium: 20605.4mg
Carbohydrates: 1183g
Fiber: 27.3g
Sugar: 703.8g
Protein: 549.7g

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