Categories: breakfast, muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 3/4 cups oat bran
• 3/4 cup packed brown sugar
• 1/3 cup nonfat dry milk
• 1/4 cup flaxseed
• 4 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups shredded carrot $
• 2 cups chopped Granny Smith apple
• 1 cup raisins
• 1 cup fat-free milk $
• 1/4 cup canola oil
• 2 teaspoons vanilla extract
• 3 large egg whites $
• 1 thin-skinned orange, unpeeled and quartered $
• Cooking spray

Directions

1. Preheat oven to 375°.

2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 8 ingredients (all-purpose flour through salt) in a large bowl, stirring well with a whisk. Stir in carrot, apple, and raisins.

3. Combine milk, oil, vanilla, egg whites, and orange in a blender or food processor; process until smooth. Make a well in center of flour mixture; add milk mixture; stir just until moist.

4. Spoon 3 tablespoons batter into each of 28 muffin cups coated with cooking spray. Bake in batches at 375° for 20 minutes or until muffins are browned and spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack.

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