Carrot, Raisin, and Zucchini Bran Muffins

By Skinnygirl85

This recipe makes about 12 muffins.

Ingredients

• 2 cups (5 1/2 ounces) organic wheat bran
• 1 cup (4 ounces) organic oat bran
• 1 cup (5 1/2 ounces) organic whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder (make sure it's fresh!)
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 large real farm eggs
• 2/3 cup organic milk
• 2/3 cup organic yogurt
• 1/3 cup safflower oil (or other neutral oil or melted organic butter)
• 1/3 cup molasses or cane syrup
• 1/3 cup honey
• 1 teaspoon pure vanilla extract
• 1 cup (7 ounces) packed finely shredded organic zucchini
• 1 cup (5 1/2 ounces) packed finely shredded organic carrots
• 3/4 cup (5 ounces) organic raisins

Details

Servings 12

Preparation

Step 1

Place an oven rack in the middle of the oven and heat the oven to 375°. Grease a standard size 12-cup muffin pan or line the cups with unbleached baking cups (I love my Chicago Metallic commercial muffin pan—I spray it with Spectrum Naturals Canola Spray Oil and the muffins come right out of the pan, leaving almost no mess).

Combine the wheat bran, oat bran, whole wheat flour, baking soda, baking powder, cinnamon, and salt in a large bowl and set aside.

Combine the eggs, milk, yogurt, safflower oil, molasses, honey, and vanilla in a small bowl and mix well. (Note: You can use all honey or all molasses if desired.)

Pour the wet ingredients into the dry ingredients and mix with a rubber spatula just until combined. Gently fold in the zucchini, carrots, and raisins. Generously overfill the muffin cups with batter. I use a large stainless steel scoop, which is also great for portioning out cookie dough.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 to 30 minutes. Cool in the pan for 10 to 15 minutes, then carefully remove the muffins from the pan and serve warm, or let them cool on a wire rack.

These muffins will keep for up to 3 days in an airtight container in a cool place, or you can freeze them. I just toss them into a zipper freezer bag as soon as they've cooled completely. Defrost at room temperature (I like to pull them out the night before) or in the microwave if you're in a hurry.