Oat Bran Carrot and Orange Muffins

Name: Oat Bran Carrot and Orange Muffins
Yield: 12 muffins
Ingredients: 1 cup (250 mL) Milk; 1 tbsp (15 mL) white vinegar; 1 tsp (5 mL) baking soda; 1 3/4 cups (430 mL) all-purpose flour; 3/4 cup (180 mL) oat bran; 1/2 tsp (2 mL) salt; 1/2 cup (125 mL) butter softened; 3/4 cup (180 mL) sugar; 2 eggs; 1 cup (250 mL) chopped pecans; 1 cup (250 mL) raisins finely chopped; 1/2 cup (125 mL) finely shredded carrot; Grated zest of 1 large orange

This recipe is taken from the 1990 Milk Calendar. This is the Oat Bran Carrot and Orange Muffins recipe.

Prep: 15 min
Cooking: 25 min

Yields 12 muffins

Ingredients

1 cup (250 mL) Milk
1 tbsp (15 mL) white vinegar
1 tsp (5 mL) baking soda
1 3/4 cups (430 mL) all-purpose flour
3/4 cup (180 mL) oat bran
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter softened
3/4 cup (180 mL) sugar
2 eggs
1 cup (250 mL) chopped pecans
1 cup (250 mL) raisins finely chopped
1/2 cup (125 mL) finely shredded carrot
Grated zest of 1 large orange

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Preparation

Combine milk, vinegar and baking soda; set aside. Combine flour, oat bran and salt; set aside.

In large bowl beat butter and sugar until light. Add eggs, one at a time, beating well after each addition. Gradually add dry ingredients to creamed mixture alternately with milk mixture, beginning and ending with dry ingredients. Stir in pecans, raisins, carrot and orange zest.

Divide batter among 12 large buttered muffin cups. Bake in preheated 400 °F (200 °C) oven 20 to 25 min or until done.