Recipe Name Cranberry Carrot Oat Bran Muffins Submitted by Brenna Recipe Description These easy to make moist muffins have the particularly nice accent of orange rind. Grated lemon rind could also be used. You can substitute any dried fruit for cranberries. Quantity 12 Quantity Unit muffins Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 1 1/4 cups wheat flour 1 cup oat bran 2/3 cup, packed brown sugar 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon cinnamon 1 cup, whole cranberries, dried 1 cup, grated Carrots 1 1/4 cups skim milk (soured) 2 medium eggs 1/4 cup vegetable oil 2 teaspoons orange peel, raw, grated Steps Sequence Step 1 To sour milk: Spoon 1 tbsp lemon juice into a measuring cup. Add enough milk to make 1 1/4 cups. Let stand for 5 minutes. 2 In a large bowl combine flour, oat bran, sugar, baking powder, baking soda, ginger and cinnamon; stir in cranberries and carrot. Add soured milk, eggs, oil and orange rind. Stir just until combined. 3 Spoon into non-stick or paper lined muffin tins. Bake at 375F for 20 minutes or until form to touch.