Title: Apple, carrot and oat bran muffins
 Categories: None
      Yield: 1 Servings
 
  1 1/2 c  Oat bran; (not wheat bran)
    3/4 c  Plain flour
    1/3 c  Skim milk powder
    1/4 c  Brown sugar
      2 ts Ground cinnamon
      2 ts Salt
      1 tb Baking powder
      1 c  Grated carrot; (about 1 med
           -to large carrot)
      1    Granny Smith apple; peeled
           -and coursely chopped, (not
           -grated)
    1/3 c  Raisins
           Finely grated zest of 2
           -oranges or lemons;
           -(optional)
           Equivelant of 1 egg + 2 egg
           -whites; (I use 3 tsp of Egg
           -Replacer + 6 tablespoons
           -water)
           Equivelant of 1 cup
           -buttermilk; (I use 1/2 cup
           -lite soy milk + 1/2 cup
           -skim yoghurt)
    1/4 c  Applesauce
      1 ts Vanilla
      3 tb Canned crushed pinapple;
           -(optional-I've never used
           -it)
 
  modified from the book _Cookwise_ by Shirly O. Corriher (a great book
  by the way).
  
  Just what we all need, yet another muffin recipe. I hesitated sending
  this because you all probably have tons of muffin recipes but I
  finally decided to send it because I think it's a real winner. Very
  popular with everyone who's tried it. This is a very moist and sweet
  muffin despite my reducing the sugar and dried fruit from the
  original recipe. You could experiment with reducing it even more it
  you're watching your weight. I always double the following recipe and
  it makes so much I have to mix it in my largest pot, its too big for
  my largest bowl. Doubled it makes 6 large muffins, 12 small muffins
  and 2 even larger muffins filling everything I own which makes
  muffins. They freeze very well.
  
  1. Arrange shelf to just below centre of oven and pre-heat oven to
  200c / 400f.
  
  2. Combine first seven ingredients (oat bran, flour, milk powder,
  brown sugar, cinnamon, salt and baking powder) in a large bowl.
  
  3. Add the next four ingredients (carrot, apple, raisins, orange
  zest).
  
  4. In a second bowl combine the liquid ingredients (egg replacer,
  milk, applesauce, vanilla and pinapple).
  
  5. Pour the wet mixture into the dry ingredients and stir only enough
  to just combine. The batter is very wet.
  
  6. Spray non-stick muffin tins with cooking spray. Spoon the mixture
  into the muffin tins to fill them about half way.
  
  7. Bake for about 20 to 25 minutes.
  
  (Makes about 12 small muffins)