Jan's Whole Grain Muffins

Dry Ingredients

• 2 cups whole wheat flour

• 1 T. gluten

• 1/2 T. soy protein

• 1 3/4 cups oat bran

• 3/4 cup packed brown sugar

• 1/3 cup nonfat dry milk

• 1/4 cup flaxseed

• 1/2 t. milled cinnamon *

• 4 t. cinnamon

• 1/4+ t. cloves

• 1/4+ t. nutmeg

• 2 t. baking soda

• 2 t. baking powder

• 1/2 t. salt

  * Crushed cinnamon sticks, used for coffee drinks, packaged in a grinder (optional, but great addition)

Fruits, Carrots and Nuts

• 2+ cups grated carrots (they come bagged this way)

• 2+ cups Granny Smith apples (quarter, core, chop in food processor)

• 3/4 cup dried apricots (cut up)

• 3/4 cup dried cranberries

• 3/4 cup chopped walnuts or pecans

Wet Ingredients

• 1 cup skim milk

• 1/4 cup canola oil

• 2 t. vanilla

• 1/2 c. egg substitute

• 1 orange (peeled and quartered)

Combine all dry ingredients.  Stir in fruits, carrots and nuts.  Mix wet ingredients in blender or food processor until smooth.  Add to dry ingredients/fruit mixture just until moist.

Spray muffin tin with cooking spray.  Spoon batter into muffin cups (these muffins don't raise much, so fill the tins). Bake at 375 degrees for 20 minutes (test for doneness by touching tops - should spring back).

Makes about 28 muffins.  Store muffins in the refrigerator or freeze for later.

Recipe submitted by:  Jan Fitzhugh