Apple Carrot Muffins

You know those songs that bring you back?  And why is it that you can remember every word to that Spice Girls song from when you were in elementary school but you can't remember to start the dishwasher before you go to bed?

Music is weird.  Powerful weird.

Walk This Way brings me back to making mixed tapes in Missy's room while she was supposed to be cleaning.
Build Me Up Buttercup brings me back to our long car trips up to "the farm."
Anything off of this Switchfoot album reminds me of my "angsty" teenage years.
And Indian Summer by the Doors transports me to the top of a desert mesa on a sunny day.
Every Cat Stevens song makes me stop in my tracks and appreciate the moment.

I love those little undistracted, unrushed moments.  They are often very few and way too far between, but when you have one, they are magical.  Sometimes the circumstances force you to create your own moment.  Take a break with a cup of tea and a fresh baked good.  Those are good moments too.

APPLE BRAN MUFFINS
4 c. oat bran
1 c. flour
1 1/2 tsp. baking powder
1/2 c. brown sugar
pinch of salt
2 tsp. cinnamon
2 c. milk
4 T. vegetable oil
2 extra large eggs, lightly beaten (or 2 1/2 large eggs)
2 T. honey
2 c. shredded carrot
1 c. shredded apple
1 1/2 c. raisins

1.  In a large mixing bowl, combine oat bran, flour, baking powder, brown sugar, salt and cinnamon.  Set aside.

2.  In a stand mixer, blend together milk, vegetable oil, eggs and honey.

3.  Add in dry ingredients.

4.  Stir in carrots, apple and raisins.

5.  Bake in a lined/greased muffin pan for at 350 degrees for 20 minutes.  (fill these muffins higher than you would a normal muffin because they don't rise much).

6.  Allow to cool for about 5 minutes in the pan then transfer to a wire rack.

These muffins are dense and hearty with the texture of instant oatmeal.

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