Carrot Bran Muffins

 

Ingredients
• 375 ml (1 1/2 cups) whole-wheat flour
• 375 ml (1 1/2 cups) natural bran
• 75 ml (1/3 cup) brown sugar
• 50 ml (1/4 cup) ground flaxseed
• 10 ml (2 tsp) baking soda
• 7 ml (1 1/2 tsp) ground cinnamon
• 2 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) ground cloves
• 1 ml (1/4 tsp) ground nutmeg
• 250 ml (1 cup) finely grated carrot
• 2 eggs
• 375 ml (1 1/2 cups) 2 per cent milk
• 50 ml (1/4 cup) unsweetened apple sauce
• 50 ml (1/4 cup) canola oil
• 30 ml (2 tbsp) lemon juice

 

Preparation

 

1. Preheat oven to 200 C (400 F) and prepare a 12-cup muffin pan with baking spray.
2. In a mixing bowl, combine whole-wheat flour, bran, brown sugar, flaxseed, baking soda, cinnamon, salt, cloves and nutmeg.
3. Toss grated carrot into this dry mixture.
4. In a separate bowl, beat eggs thoroughly. Add milk, apple sauce, oil and lemon juice to beaten eggs. Beat until thoroughly combined.
5. Combine mixtures until just mixed.
6. Spoon batter into prepared muffin pan, dividing evenly. Bake for 20 minutes. Let cool slightly in pan before lifting muffins to a cooling rack.