1 egg (extra large)
¼ cup unsalted butter, room temperature
2 Tablespoons vegetable oil
? cup buttermilk
½ cup white sugar
¼ cup firmly packed brown sugar
1 Tablespoon Calvados (may use vanilla extract in place of Calvados)
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
? teaspoon nutmeg
1 cup all purpose flour
½ cup wheat bran
1 cup grated carrots, grated with small grater blade
1 Granny Smith apple, peeled, cored and grated with small grater blade
¼ cup Craisins
½ cup chopped pecans, toasted

Preheat oven to 350° F.

In a large bowl, beat together eggs, butter, oil, buttermilk, white sugar, brown sugar, vanilla extract, baking soda, salt, cinnamon, and nutmeg. Mix in flour and wheat bran; stir just until combined. Add carrot, apple, Craisins and pecans; stir just until combined.

Using 1½-inch disher, fill mini muffin cavities ¾ full.  Bake in preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool completely on wire rack.  Yield:  2½ dozen mini muffins.