Oat Bran Carrot Orange Muffins

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Well we bought a juicer.  At first I was a little against them for the major reason of what to do with all that nutritious pulp?  I’ve been experimenting with using it in different dishes and baking!  It’s amazing how nice and moist these muffins turned out with all the produce that’s in them.  I was also SUPER excited to find Only Oats OATBRAN at the local bulk store which I used to bump up the nutritional content of the muffins 😀  Yay fibre!

This recipe is based on a recipe from Dietitians of Canada Cookbook – Simply Great Food

Ingredients:

1 1/2 cup gluten free all purpose flour blend

1 1/2 cup oat bran (certified wheat free)

3/4 cup sugar

4 tsp baking powder

2 tsp baking soda

2 cups of pulp from a juicer OR 1 large orange and 1 cup of shredded carrots

2 egg

1 cup milk

1/2 cup oil

Directions:

1. Mix together dry ingredients in a bowl.  Set aside.

2. Blend together orange, carrots, milk, oil and eggs until smooth and creamy.

3. Add wet ingredients and dry ingredients together until just moistened.

4. Divide into 24 muffin tins (lined with papers) and bake at 350F for about 15 minutes or until tops spring back when gently pressed.

I also used mini load tins and they turned out great…I’m sure it would make a fantastic loaf as well.

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