I must start off by saying these muffins are by far the most tasty muffins I have made. Packed with loads of fibre, some fruit and veg to maximize taste and give a simple healthy twist. These would be great to start your day, as a snack or for packed lunches. They do have nuts however if you are unable to enjoy nuts or can not have them at school or work then just omit them and add raisins instead.
Delicious Oat Bran Flax Muffins
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makes 12 muffins
1 1/2 cups all purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup of dark brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground British mixed spice, optional
3/4 cup milk (skim or 2%, which ever you prefer)
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups shredded carrots
2 apples, peeled and shredded
1 orange, rind grated
1 cup chopped nuts (unsalted walnuts, almonds or mixed nuts)
Pre heat the oven to 350ºF (175ºC)
Grease a muffin tin or line the tin with muffin papers.
Shred... grate the carrots, apples and the orange rind then set aside.
In a large bowl combine all the dry ingredients (flour, ground flax, oat bran, sugar, baking soda, baking powder, salt, cinnamon and mixed spice). Set aside.
In a medium bowl combine all the wet ingredients (milk, eggs, vanilla, oil, carrots, apples and grated orange rind) plus the nuts and give a stir to combine those ingredients. Now add the wet ingredients to the bowl of dry ingredients and stir until just combined. Fill the prepared muffin cups about 2/3 of the way full. Bake in the preheated 350ºF (175ºC) oven for 15 or 20 minutes, or until a toothpick inserted in the centre comes out clean.
Notes: I thought that the next time I make these I will cut down on the amount of sugar added. I may also add 1 to 2 cups of grated zucchini. You may also want to add about 1/2 cup of raisins or dried cranberries. Replace some of the flour with whole wheat flour.
Hope everyone had a great weekend! - JD