Apple Carrot Bran Muffins


2 eggs
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) sunflower oil 
2 cups (500 mL) skim milk
1 cup (250 mL) grated green apple
1 cup (250 mL) grated carrot
1 cup (250 mL) raisins
1 cup (250 mL) bran
2 cup (500 mL) wholewheat flour 
1/2 cup (125 mL) wheatgerm
2 teaspoons (10 mL) each of baking soda and baking powder
1/2 tablespoon (7 mL) cinnamon 
Apricot or prune halves


Beat eggs lightly; add sugar, oil, milk, apple, carrots, and raisins; and stir to mix. Combine rest of ingredients and stir in. Cover and chill mixture for at least an hour, preferably overnight. Stir briefly before baking at 375 degrees F (190 degrees C) for about 25 minutes or until done. Serve hot. Vary the taste by substituting blueberries for raisins, or chopped dates for the carrots and top each one with apricots or prunes for variety.


(220 calories per muffin) These muffins freeze well. One of these muffins will give us many of the nutrients we need every day. They stay moist and fresh for days - the secret of a good muffin recipe. These are high in potassium, phosphorus, and Vitamin A. Makes 18 medium or 12 jumbo muffins.


Modified from Chef and Doctor on the Run, by Diane Clement, 1986, ISBN0-920120-01-6 This cookbook has many other great recipes for the heath conscious.

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