Oat bran muffins

I found this recipe in the Cooking Light cookbook. It is full of good stuff that is so good for you!
It also makes a little over 2 dozen, but they freeze well for breakfasts. And my kids enjoyed them, so huge plus!

Recipe:

1 cup all purpose flour

1 cup whole wheat flour

1-3/4 cup oat bran

3/4 cup packed brown sugar

1/3 cup nonfat dry milk

1/4 cup flaxseed

4 teaspoons ground cinnamon

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 cups shredded carrot

2 cups chopped Granny Smith apple

1 cup raisins (I used dried cranberries )

1 cup fat-free milk

1/4 cup canola oil

2 teaspoons vanilla extract

3 large egg whites

1 thin-skinned orange, unpeeled and quartered

cooking spray

TO MAKE:

preheat oven to 375. Combine the flour and next 8 ingredients in a large bowl, stirring well with a whisk. Stir in carrot, apple, and raisins/cranberries.

Combing 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 and stur until moist.

Spoon batter into each of 26 to 28 muffin cups coated with cooking spray or lined with paper liners. Bake at 375 for 20 min or until muffins are browned and spring back when touched lightly in center. Remove muffins from pans immediately and place on a wire rack.