I've adapted this recipe from several bran muffin recipes. I find muffins are an excellent way to get some nutrition in my kids without them knowing it. My oldest son refuses to eat carrots, but loves these muffins. I also find kids love to eat mini-muffins.
1 1/2 cups whole wheat flour
3/4 cup packed brown sugar
3/4 cup natural bran
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 eggs
1/2 cup unsweetened applesauce
1 cup grated carrot
1 cup crushed pineapple with juice
Mix all the dry ingredients together. Set aside.
In another bowl beat eggs. Add rest of the wet ingredients. Mix well.
Make a well in the centre of the dry ingredients. Pour the wet ingredients into the dry ingredients and mix until all the batter is moist. Don't overmix. Muffin batter will be lumpy.
Spray muffin tin with non-stick cooking spray. Fill the muffin cups 3/4 full. Bake in 400* oven for 20-25 minutes. For mini-muffins reduce cooking time by half.
Allow muffins to cool in pan for a few minutes before removing. These muffins will be moist and delicious.
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