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.

Applesauce Muffins with pureed carrots

This recipe was given to me by a friend and I think she got it out of Jessica Sienfeld's cookbook Deceptively Delicious. I LOVE these muffins and I think you will too!

Topping:

2/3 cup old fashioned oats

1/4 cup firmly packed light or dark brown sugar

1 teaspoon cinnamon

2 tablespoons butter melted

Batter:

1- 1/2 cups all purpose flour

1 cup old fashioned oats

1tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1 cup unsweetened applesauce

1/2 cup skim milk

1/2 cup carrot puree or butternut squash puree ( I have only used carrot)

1/2 cup firmly packed light or dark brown sugar

1/4 cup canola oil

1 large egg

Preheat oven to 400 ( my oven cooks hot so I always do 350) coat muffin tin with cooking spray or line with paper baking cups.

In first bowl combing the flour, oats, baking powder, baking soda, and cinnamon.

In the second bowel, mix the applesauce, milk, vegetable puree, sugar, oil, and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix- the batter is supposed to be lumpy.

Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake 18-20 min or until the topping is lightly browned and a toothpick comes out clean when inserted into the center to the muffins.

For the puree:

I make this and freeze it. I cook a 5 lb of carrots, peeled. Once they are cooked I put them in my food processor and puree. I add 1 cup to each freezer bag and thaw when I'm ready to use!

To make the topping, stir together the oats, sugar, and cinnamon. then add melted butter.