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Categories:
whole wheat flour unbleached white flour germ bran cornmeal baking powder salt cinnamon eggs honey canola oil molasses applesauce low-fat milk carrot blueberries fresh fruit
Viewed: 10 - Published at: 2 years agoIngredients
- 13 cup whole wheat flour
- 23 cup unbleached white flour
- 14 cup wheat germ
- 1 12 cups unprocessed oat bran (or wheat bran)
- 14 cup cornmeal
- 1 tablespoon baking powder
- 34 teaspoon salt
- 14 teaspoon cinnamon
- 2 eggs, beaten
- 14 cup honey
- 1 tablespoon canola oil
- 2 tablespoons molasses
- 23 cup applesauce
- 1 13 cups low-fat milk
- 12 cup carrot, finely grated
- 1 cup blueberries (fresh or frozen, both work just fine)
- 12 cup fresh fruit, chopped
Method
- preheat oven to 375 (F).
- in a large mixing bowl, combine the dry ingredients (first 8 ingredients).
- in another large bowl combine the wet ingredients (next 6 ingredients).
- pour the wet into the dry and mix until just combined.
- gently stir in the carrots and fruit.
- scoop batter into muffin tins, filling each cup to the top.
- baking time seems to vary and i'm not entirely sure why but set the timer for 20 minutes and check on the muffins every 5 minutes after that.
- it'll probably take about 40 minutes.
- basically, you want your muffins to pass the old toothpick test.
- keep in mind though, a little underdone is ok as these freeze and reheat wonderfully.
