Pioneer Muffins (Cindy Bell and Ree Drummond)

Pioneer Muffins (from Cindy Bell)
3 eggs
1/2 C brown sugar
2/3 C oil
1/4 C molasses
2 C natural bran
1 C grated carrots
1 C applesauce or mashed bananas or another pureed fruit (if using applesauce, add 1 tsp cinnamon)
1 1/2 C liquid
1/2 C raisins
1 1/2 C whole wheat flour
1/2 C wheat germ
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 T powdered milk

Beat eggs.  Add sugar, oil, molasses, bran, carrot, applesauce, liquid.  Mix well.

Mix flour, wheat germ, baking soda and powder, salt, powdered milk, and raisins.  Add dry ingredients all at once to egg mixture, stirring only until moistened.

Spoon into muffin pan; can use cupcake liners.  Bake at 375 degrees for 20 to 25 minutes.

Pioneer Muffins (from the Pioneer Woman Ree Drummond)

• 1 C whole wheat flour
• 1/2 C all-purpose flour
• 1/4 C ground flaxseed/flaxseed meal
• 1 C regular oats
• 1/2 C packed brown sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 C walnuts or pecans, roughly chopped
• 1/2 C raisins
• 1 C buttermilk
• 1 whole egg
• 1 whole banana, peeled and mashed with a fork
• 1/2 C applesauce
• 1/4 C molasses
• Extra buttermilk, as needed for thinning

Instructions:

1. Preheat oven to 350 deg F.  Thoroughly grease a 12-count muffin pan.
2. In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins.  Stir together until combined.
3. In a separate bowl, mix together the buttermilk, egg, banana, applesauce, and molasses.
4. Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together.  Batter should be wet and sticky; if needed, splash in a couple extra tablespoonfuls of buttermilk.
5. Scoop 1/4 C helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown.