Their are two kinds of muffins; the sweet calorie-bomb kind that's basically a dessert and the healthy kind. These are the latter variety: chock full of healthy ingredients that fill you up. The carrots and zucchini make this a very moist muffin and all of the whole grains make it pretty dense. When I filled the muffin tins I mounded the batter, unlike a traditional muffin these will barely rise so fill the tins accordingly.
I am lucky enough to be able to find these ingredients with a minimum of fuss and expense but for readers who can't find these ingredients I would just omit the flaxseed meal and increase the oat or wheat bran. If you can only find one kind of bran then just use that. Either way I think these muffins will be delicious. If you omit the flaxseed meal increase the oil/butter to 1/3 cup.
Breakfast bran muffins
adapted from here
makes approximately 15
2 cups wheat bran
1/2 cup oat bran
1/2 cup flaxseed meal
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1½ teaspoons cinnamon
1/2 teaspoon salt
2 large eggs
2/3 cup milk
2/3 cup yogurt
1/4 cup melted butter
1/3 cup molasses
1/3 cup honey
1 teaspoon pure vanilla extract
1 cup packed finely shredded zucchini
1 cup packed finely shredded carrots
3/4 cup raisins
Place your oven rack to the middle and preheat to 375 degrees.
Combine all of the dry ingredients in a large bowl.
Combine all of the wet ingredients in a bowl.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the zucchini, carrots, and raisins.
Fill a greased muffin pan and bake for 20-30 minutes (mine took 25-30).
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