Serves: 5
Total Calories: 614
Yield: 24 muffins

1 1/2 cups all-purpose flour
1 cup oat bran flake
2 teaspoons baking powder
1 teaspoon baking soda
2 1/2 teaspoons pumpkin pie spice
2 eggs
1/2 cup sugar
1/4 cup molasses
1/4 cup honey
1 cup milk
2 teaspoons vanilla extract
1 cup raisins
1 cup chopped pecans

Set Sun Oven out to preheat. Spray two 6-cup muffin tins with cooking spray or line with paper or silicone baking cups; set aside.

In a medium bowl whisk together the flour, bran flakes, baking powder, baking soda, and pie spice; set aside. In a large bowl beat the eggs, sugar, molasses, honey, milk, and vanilla until blended. Using a wooden spoon stir the flour mixture into the egg mixture until just blended. Fold in the raisins and pecans.

Divide half of the batter evenly between the muffin cups. Reserve the remaining batter for a second batch. Bake in the Sun Oven until tops are browned and a toothpick inserted into the center of a muffin comes out clean; 30 to 45 minutes. Allow the muffins to cool for 10 minutes then remove them from the pans and cool completely on a rack. Repeat with the remaining batter.

Nutritional Facts:

Serves: 5
Total Calories: 614
Calories from Fat: 146

More Recipes from the Sun Oven Cooking Cookbook:
Banana Coconut Muffins
Banana Cornbread Muffins
Honey Oat Bran Muffins
Solar Baked Maple Muffins
Solar Baked Olive Oil Muffins
Solar Sour Cream Muffins
Sun Oven Apple and Cheddar Muffins
Sun Oven Apple Muffins
Sun Oven Applesauce Muffins
Sun Oven Banana Muffins
Sun Oven Honey Muffins
Sun Oven Lemon-Poppy Seed Mini-Muffins
Sun Oven Maple Bran Muffins
Sun Oven Maple-Pumpkin Muffins
Sun Oven Oat Meal Applesauce Muffins
Sun Oven Oatmeal Raisin Muffins
Sun Oven Savory Parmesan Muffins
Sun Oven Tea Infused Muffins
Sun Oven Zucchini Bread Muffins