Oat Bran Muffin recipes make a hearty and flavorful addition to breakfast and brunch menus. This muffin recipe makes 28, so you'll have plenty leftover for portable weekday breakfasts.
Cooking Light NOVEMBER 2002
Preheat oven to 375°.
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.
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.
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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