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1.
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Arrange shelf just below the center of oven and preheat the oven to 350 F.
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2.
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Roast the walnuts on a baking sheet for 10 to 12 min.
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While the nuts are warm, stir in the butter and sprinkle with salt.
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Set aside.
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3.
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Raise the oven temperature to 450 F.
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4.
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Combine the oat bran, flour, dry lowfat milk, brown sugar, cinnamon, salt, and baking pwdr in a large mixing bowl.
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Work any lumps out of the sugar with your fingers if necessary.
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Add in the grated carrot, orange zest, and nuts.
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Stir to combine.
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5.
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Beat together the egg, egg whites, buttermilk, oil, pineapple, and vanilla in a medium mixing bowl.
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Pour the wet mix into the dry mix and stir to combine.
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6.
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Spray a standard-size muffin tin with Pam, grease well, or possibly use paper liners.
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Spoon 1/3 c. muffin batter into each c.; this should just fill each c. to the brim.
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You will have sufficient to fill a 12-muffin pan with sufficient batter left for a few more muffins.
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If filling two or possibly three c. in a six- muffin pan, fill the empty spaces with water so which they won't burn.
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Bake till browned, about 20 to 25 min.
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Tap the sides of the pan on the counter to loosen the muffins and turn out onto a rack to cold.
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Serve hot or possibly at room temperature.
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NOTE: There is no vanilla listed in the ingredients list for this recipe, but it is mentioned in the directions.
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Use your judgment here.
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I would try about 1 teaspoon and see how which works out.
