Carrot Muffin Bran Flax Muffins

Yes, the raisins are giant.

This latest installment of healthy bran-based muffins will likely be the last thing I cook for a while, as I'm 4 1/2 days away from Baby. There are now several batches of these in the chest freezer, ready to sustain a couple of frazzled new parents for a while.

These muffins are a tiny bit more involved than most of the other things I bake, since they involve shredding carrots and apples. But I just toss both into the food processor with the regular blade and let 'em go, so the only extra work really is cutting the apple and then washing the food processor.

They're worth the work. They are tasty and also really good for, um, digestion. An excellent choice for an easy daily breakfast.

I follow this recipe. My only changes are switching to whole wheat flour and baking them a bit longer. Also, I leave out the nuts because I don't like the texture of nuts in muffins, but objectively I think nuts would be delicious in these, if you're into that sort of thing.

The Recipe:

1 1/2 c whole wheat flour

3/4 c flax seed, ground

3/4 c oat bran

1 c brown sugar

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp cinnamon

3/4 milk (I use almond milk)

2 eggs

1 tsp vanilla extract

2 tb vegetable oil

2 c carrots, shredded

2 apples, shredded

1/2 c raisins

Mix wet ingredients, add in dry ingredients, and fold in the carrots, apples, and raisins.
Bake at 350 for 20-25 minutes.

The Verdict:

Overall grade: A-

Overall reason: Lots of nutrition and they taste pretty good

Time to prepare: 10 minutes plus baking time

Husband quote: (With glee, as if I'd made him carrot cake:) "There's carrots in these!"

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