Rainbow Muffins

Recipe courtesy of www.foodlandontario.ca
Makes 12 muffins or 24 mini muffins

You'll Need
  • 1 ½ cups (375 mL) whole wheat flour
  • 1 cup (250 mL) oat bran
  • 1 tsp (5 mL) each baking soda, baking powder and cinnamon
  • ⅓ cup (75 mL) packed brown sugar
  • 1 ½ cups (375 mL) blueberries
  • 1 cup (250 mL) shredded zucchini or carrots
  • 1 apple, cored and shredded (about 1 cup/250 mL)
  • 1 egg, lightly beaten
  • 1 cup (250 mL) milk
  • ¼ cup (50 mL) vegetable oil

 

Preparation
  • In large bowl, combine flour, oat bran, baking soda, baking powder, cinnamon and sugar; mix well.
  • Add blueberries, zucchini, apple, egg, milk and oil.
  • Stir until just combined.
  • Divide evenly among greased or paper-lined muffin cups.
  • Bake in 400°F (200°C) oven 15 to 18 minutes or until tops are just firm to the touch.

Good to know: Use wild blueberries (smaller) for muffins. Freeze extra muffins in re-sealable plastic bags for breakfast on-the-run or easy school snacks.