Monday, February 13, 2012

In the Kitchen with Jason: Oat Bran Muffins

When looking through this recipe, I was slightly surprised with the ingredient list. This recipe has apple, carrot, orange, and raisins all in one recipe. And Jess decided that we should make it even though it calls for a blender or food processor, which we have neither. This is the what I came up with to accommodate our lack of kitchen appliances. The original recipe can be found in the Cooking Light Complete Cookbook.

Check out my fantastic cropping job!
Just please ignore the cut off muffin at the top of the picture.

  • 1 Cup flour
  • 1 Cup whole wheat flour
  • 1 3/4 Cup oat bran
  • 3/4 Cup brown sugar
  • 1/3 Cup dry milk (recipe actually calls for this, it is not me being silly!)
  • 1/4 Cup flax seed
  • 4 tsp cinnamon
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Rind of 1 orange
  • 2 Cups shredded carrot (about 3 medium carrots)
  • 2 Cups Granny Smith apple (about 1 apple)
  • 1 Cup raisins
  • 1 Cup milk
  • 1/4 Cup vegetable oil
  • 2 tsp vanilla
  • 3 egg whites
  • Juice of 1 orange (I recommend using the orange that you used for the rind, but if you want to use a different orange then be my guest.)
Note: Though labeled as an orange, and orange like an orange, it seems that the fruit that I picked up from my local Meijer was a grapefruit. This seems to have had no ill effect on the recipe and if you would like to follow my example exactly, then substitute an orange-sized grapefruit for the orange in the recipe.

  • Mix together all non-fruit dry ingredients in a bowl.
  • Add in all fruit ingredients and mix again.
  • In a separate bowl, mix remaining ingredients.
  • Make a well in the dry ingredients.
  • Dump the liquid ingredients into the well.
  • Mix everything together just until it is fully mixed.
  • Spray your muffin cups with cooking spray.
  • Put about 3 Tablespoons (I used a 1/4 measuring cup just under filled) of the mixture into each of your muffin cups.
  • Bake for 19 minutes.
  • Makes between 2 and 3 dozen. We froze 12 to enjoy at a later time.
Please enjoy!
-Chef Jason

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