Apple Carrot Raisin Bran Muffins

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

INGREDIENTS
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
pinch salt
Peels from 3 apples (about 1 1/2 cups) or equivalent weight apple sauce or finely diced apple.
1 1/2 cups milk
2 eggs
1/4 cup canola oil
3 medium carrots, shredded in a food processor (about 1 1/4 cups)
1 cup raisins

DIRECTIONS
Preheat 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.