| Ingredients |
| all-purpose flour |
1 cup |
250 mL |
| whole wheat flour |
1 cup |
250 ml |
| oat bran or wheat bran |
1/4 cup |
50 ml |
| baking powder |
2 tsp |
10 ml |
| baking soda |
1/2 tsp |
2 mL |
| salt |
1/4 tsp |
1 mL |
| ground cinnamon |
1 tsp |
5 mL |
| firmly packed dark brown sugar |
2/3 cup |
150 mL |
| eggs |
2 |
2 |
| plain yogurt or buttermilk |
1 1/2 cups |
375 mL |
| unsalted butter (melted) |
4 tbs |
60 mL |
| finely grated, peeled carrots |
1 1/4 cup |
1 mL |
| grated, peeled tart apple (1 large) |
1 1/4 cup |
300 mL |
| chopped walnuts or pecans (toasted) |
1/2 cup |
125 mL |
| golden raisins |
1/2 cup |
125 mL |
| granulated sugar mixed with 1 tsp ground cinnamon |
2 tbs |
30 mL |
| Directions |
| Step 1 |
Preheat an oven to 400 F. Butter 16 standard muffin-pan cups or line with paper liners. |
| Step 2 |
In a large bowl, stir together the all-purpose and whole wheat flours, bran, baking powder, baking soda, salt, cinnamon and brown sugar. Set aside. |
| Step 3 |
In a large bowl, beat the eggs on low speed until blended, then beat in the yogurt and butter. Add the flour mixture and beat just until half moistened. Add the apples, carrots, nuts and raisins and stir just until evenly distributed. Do not over mix. |
| Step 4 |
Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full. Sprinkle the cinnamon sugar evenly over the tops. |
| Step 5 |
Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Transfer the pan to a wire rack and let cool for 2 minutes, then turn the muffins out onto the rack. Serve warm. The muffins may be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. |
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| Nutrition Facts |
| Serving Size: 1 muffin |
| Serves: 16 |
| Calories |
195 |
| Fat |
6.7 g |
| Saturated fat |
2.5 g |
| Cholesterol |
36 mg |
| Carbohydrates |
31 g |
| Protein |
4.7 g |
| Fibre |
2.2 g |
|
