Recipe Request - Muffins

This was once posted on the Canadian Heart & Stroke foundation website but I can't find it there now. The recipe comes from Rosie Schwartz (The Enlightened Eater's Whole Foods Guide). These are what my friends know as my maternity muffins. I started calling them that because I bake them for everyone I know when they have a baby. Healthy, nutritious and very yummy! They freeze well and each muffin packs 4 grams of protein, 3 grams of fibre and 219 mg of potassium. They are an odd muffin to make. They remind me of little nests. The muffin is mostly vegetable so when you scoop the mixture into the muffin tins it feels and looks like just a clump of wet carrot and zucchini.



Carrot Zucchini Bran Muffins
(makes 12 muffins)

3/4 cup bran cereal
3/4 cup buttermilk
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 cup raisins
1/2 cup sugar
1 cup grated carrot
1 cup shredded zucchini
1 egg lightly beaten
1 egg white lightly beaten
1 tsp vanilla
1/4 cup vegetable oil

Preheat oven to 400 degrees (200 celcius). Soften bran by mixing together with buttermilk in a separate bowl; set aside. In a large bowl mix dry ingredients and carrot & zucchini. Stir well. In another large bowl combine eggs, vanilla and oil. Mix in mushed buttermilk and bran. Mix dry and wet ingredients. Do not over mix. Spoon into greased muffin tins. Bake 18-20 minutes or until tester comes out dry.