Photo & Recipe - Tod Dimmick
Carrot-bran muffins are terrific to begin with, and the apple peels add great flavor and texture (and were leftover from a pie in the oven on the same rainy afternoon). The sweetener in this batch was equal portions of stevia and "Xyla", an interesting sugar substitute from WholeFoods that has great flavor and a truly shocking price.
Prep time: 15 Minutes
Cook time: 18 Minutes
Yield: About 16 muffins
2 cups unprocessed bran
1 cup boiling water
3 cups whole wheat flour
3/4 cup sweetener
1 TB baking powder1 TB baking soda
1 TB ground cinnamon
1/2 tsp. ground nutmeg
Peels from 3 apples (about 1 1/2 cups) or equivalent weight apple sauce or finely diced apple.
1 1/2 cups milk
1/4 cup canola oil
3 medium carrots, shredded in a food processor (about 1 1/4 cups)
1 cup raisins
the oven to 400. Pour the bran into a heatproof bowl and add the boiling water. Allow to sit for a few minutes.
In a large bowl, whisk the flour, sweetener, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate
bowl whisk the eggs, and add the oil. In a blender or food processor, process the apple peels and milk. Mix the wet ingredients into the flour mixture until combined. The result should be a thick, chunky dough (if necessary adjust with additional flour or milk). Stir in the shredded carrots and the raisins. Scoop batter into lined muffin cups, and bake for
18 minutes or until just firm.