Fibre Rich Muffins

Ingredient Metric / Imperial
Egg 1 large
Canola Oil 30 mL
1% Milk 125 mL
Brown Sugar 167 mL
Vanilla 5 mL
Whole Wheat Flour 250 mL
Natural Wheat Bran 187 mL
Walnuts - chopped 60 mL
Baking Powder 10 mL
Salt 3 mL
Cinnamon 5 mL
Nutmeg 1 mL
Apple - Grated 250 mL
Carrot - Grated 125 mL
Zucchini - Grated 125 mL
Yield: 10 muffins

Here's How!

  • In a large bowl, beat egg lightly. Add oil, milk, brown sugar and vanilla; mix well
  • In another bowl, mix together flour, bran, walnuts, baking powder, salt, cinnamon and nutmeg. Add to egg mixture stirring until just combined. Stir in apples, carrot and zucchini.
  • Spoon into 10 greased muffin cups filling almost to the top. Bake in a moderately hot oven (400ºF or 200ºC) for 18 to 20 minutes or until firm to the touch.

Healthy and filling, these muffins are made with some of my favorite autumn flavors – apples and carrots. They are an excellent breakfast element especially paired with fresh fruit parfait made with seasonal fruits drizzled with vanilla yoghurt. They also freeze very well and are easy to make.