Oat Bran Muffins

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 3/4 cups oat bran
3/4 cup packed brown sugar
1/3 cup dry nonfat milk
1/4 flaxseed
4 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups shredded carrot
2 cups chopped Granny Smith apple
1 cup raisins (I used Craisins instead)
1 cup fat-free milk
1/4 cup canola oil
2 teaspoons vanilla extract
3 large egg whites
1 thin-skinned orange, unpeeled and quartered
Cooking spray or muffin papers

1. Preheat oven to 375 degrees
2. Lightly spoon flours into dry measuring cups, level with a knife. Combine flours and the next 8 ingredients (all purpose flour though salt) in a large bowl, stirring well with a whisk. Stir in carrot, apple, and raisins.
3. Combine milk, oil, vanilla, egg whites, and orange in a blender or food processor; process until smooth. Make a well in the center of flour mixture; add milk mixture; stir until just moist.
4. Spoon 3 tablespoons batter into each of 28 muffin cups coated with cooking spray or lined with papers. Bake in batches at 375 degrees for 20 minutes or until muffins are browned and spring back when touched lightly in the center. Remove the muffins from pans immediately and place on wire rack.

Yield: 28 muffins (serving size: 1 muffin)
Calories 114; Fat 2.8g; Protein 3.5 g; Carb 22.6; Fiber 3 g; Chol 0mg; Sodium 188 mg; Calcium 61 mg