High Fiber Powerhouse Muffins

My aunt brought me these muffins along with the recipe and said that she felt she had to include the recipe so I'd 'understand' how healthy they were and that would explain the taste. Ha!! My dh and I loved the taste and the healthfulness of them and I have made them many times since. They are a heavier muffin (but moist) and very dark. And they do definitely have a healthier taste to them. Just the way we like it.

• Ready In: 40 mins
• Yields: 24-30 muffins

Ingredients

• Bran Mixture

• 3  cups  natural bran
• 1⁄4 cup  cracked wheat
• 2  cups milk
• 1⁄2 cup  vegetable oil
• 14  ounces crushed pineapple

• Flour Mixture

• 2  cups whole wheat flour
• 1⁄2 cup wheat germ (or flax)
• 2  teaspoons baking soda
• 2  teaspoons baking powder
• 1  tablespoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon clove

• Liquid Mixture

• 2  eggs
• 1⁄4 cup molasses
• 1  cup brown sugar
• 1  teaspoon vanilla

• Additions

• 1  cup raisins (or dates or dried apricots)
• 1⁄4 cup sunflower seeds (or nuts)

Directions

1. Mix the bran mixture together in a bowl and set aside.
2. Mix the flour mixture in a bowl an set aside.
3. Mix the liquid mixture.
4. Add the liquid mixture to the bran mixture and beat well.
5. Add the flour mixture and mix until just mixed (do not over mix).
6. Stir in the raisins and sunflower seeds.
7. Spoon into greasedmuffin tins filling 3/4 full.
8. Bake 20 minutes at 350°F.
9. Batter keeps in fridge.