Good recipes are like special treasures. I’m going to share with you one of my favorites.
I was hunting for a moist bran muffin for years until I came across this one on the internet somewhere. Being younger then than I am now…I didn’t write down where I found it…or the date (I apologize in advance to whoever's recipe it was originally but also - thank you). But I do know i’ve been making this bran muffin for about 5 years and I’ve made all sorts of substitutions (cheese instead of milk, juicing pulp instead of shredded carrots, gluten free flour instead of all-purpose flour) and they have remained my favorite. I really like a moist bran muffin though.
1 1/2 cup all-purpose flour (or substitute with your flour of choice)
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar (tastes fine with 1/2 the sugar IMO)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon (optional if someone in your house is sensitive to cinnamon like in mine)
3/4 cup milk of your choice
2 eggs, beaten
1 tsp vanilla
2 Tbsp oil (I use coconut or sunflower)
2 cups shredded carrots
2 apples, peeled, shredded (I use homemade applesauce)
1/2 cup raisins (I like golden raisins but that's a personal preference)
Mix the dry stuff, mix the wet separately, then combine.
Bake at 350° for 15-20 minutes
I use coconut oil in my muffin pan to keep them from sticking, makes about 2 dozen.
