These muffins are moist, full of fruits and vegetables, and have added wheat bran. And they taste great.
Makes 24 – 375 degree oven
4 cups of fruits and vegetables
I always use at least three different kinds. These are some fruits and vegetables I’ve used: Applesauce, grated apple, thawed and drained frozen blueberries, thawed and drained frozen cherries, mashed banana, grated carrot, drained and chopped canned peaches, dried cranberries (soaked in water for 30 mins then drained), shredded zucchini, cooked and mashed winter squash.
2 cups flour
1/4 cup wheat bran
1/2 teaspoon salt
2 teaspoons baking soda
3 eggs, beaten
1 1/4 cups sugar
3/4 cup oil
1 teaspoon vanilla
Toss the fruits and vegetables in the flour and wheat bran. Add all the other ingredients and gently stir until mixed.
Generously spray reusable foil muffin tins with cooking spray and fill 24 with 1/4 cup muffin mix each.
Bake at 375 degrees for about 20 minutes. Use toothpick to check for doneness. After a few minutes of cooling loosen edges and remove from tins.
TIP: Soak the muffin tins right away for about an hour and they should be super easy to clean.