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Moist High Fiber Bran Muffins

Contributed By: YVONNE | See all of YVONNE's recipes
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Active Time:  25 Minutes
Total Time:  45 Minutes
  24 muffins
These easy-to-make muffins are great tasting, very moist, and extra high in fiber as well as low fat. They do not raise very high, but they are still very moist and delicious.
RECIPE INGREDIENTS
1 1/2 cups high fiber cereal (not flakes)
2 cups buttermilk, divided
1 1/2 cups whole-wheat flour
1/2 cup packed brown sugar
1-tablespoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup coarsely chopped walnuts (optional)
1/4-cup vegetable oil
1 egg; lightly beaten
8 oz can crushed pineapple including liquid
1 cup grated carrots
grated rind of 1 lemon or orange
DIRECTIONS
In a small bowl combine the high fiber cereal and 1/2 cup buttermilk and set aside for 10 minutes.


In large bowl, whisk together flour, sugar, cinnamon, nutmeg, baking powder, soda and salt. Add raisins, cranberries, and nuts and toss to coat and set aside. Beat remaining buttermilk, oil, and egg until blended. Add moistened cereal and stir to combine. Add crushed pineapple, carrots and orange or lemon rind and stir to combine. Add dry ingredients stirring just until combined. Do not over mix. Spoon into greased nonstick muffin tins. About 1 ice cream scoop per muffin.


Bake in a 400 F oven for 18-20 minutes or until tops are firm to the touch and toothpick inserted in the center comes out clean. Makes 18 - 24 muffins depending on size.


**1/2 cup frozen blueberries may also be added along with the raisins and cranberries.


Date Added: 03/01/2010
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