Orange Carrot Oat Bran Muffins

I have a slight obsession with breakfast food, particularly when it comes to muffins.  All my college friends know that my breakfast of choice, almost every day for 4 years was a muffin from the "caf".  Horrible, I know.  I have since recovered and now choose a healthier option most of the time :)

Luckily, you don't have to feel too guilty eating these bran muffins.  They are made with very little fat, whole grains, and lots of carrots and apples!  And the best part?~~  they are moist and delicious!

What you will need~

1 3/4 c. rolled oats
1 1/4 c. whole wheat flour (could substitute spelt flour for a lower gluten option)
1 1/4 c. unprocessed wheat bran/millers bran (not bran flakes cereal, but could use in a pinch)
1/3 c. each dark and golden raisins
3/4 c. sugar
1 1/2 tsp. baking soda
1 Tbl. baking powder
1/2 tsp. salt
2 large eggs (room temp.)
3/4 c. orange juice
1 c. grated carrot
1/2 a granny smith apple, grated
1 1/4 c. buttermilk
3 Tbl. vegetable oil

Toss oats, flour, bran, raisins, sugar, baking soda and powder, and salt in a large bowl

Beat eggs in another bowl, then mix in juice, carrots, apples, buttermilk, and oil.

Make a well in the center of the dry ingredients and add wet ingredients, stirring just until blended.

Chill a few hours, or even better~ overnight.  This batter will keep in the fridge for 2-3 days.

Grease 12 large muffin tins, fill 3/4 full

Bake at 350 degrees for 25-30 minutes or until golden and spring back when touched.