Try this exciting recipe, of Anna Olson from Food Network Kitchen
Prep time: 20 min
Cook time: 1/4 hr
1⅔ cups cake flour
¾ cup oat bran
¾ cup wheat bran
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup unsweetened applesauce
½ cup maple syrup
¼ cup vegetable oil
2 large eggs
1 cup raisins
Preheat the oven to 190 °C. Line mini muffin tins with paper liners.
In a large mixing bowl, stir together the flour, oat bran, wheat bran, baking powder, baking soda, cinnamon and nutmeg.
In a separate bowl, whisk together the applesauce, maple syrup, oil and eggs. Add this to the flour mixture and stir until evenly blended. Stir in the raisins. Scoop or spoon the batter into the prepared mini muffin tins and bake for about 12-14 minutes, until a tester inserted in the centre comes out clean. Cool the muffins in the tin for 10 minutes, then turn them out to cool completely.
The muffins will keep for 3 days in an airtight container or can be frozen for up to 3 months
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