Of course you can, I've made nearly any cake recipe I have into cupcakes. I'd bake at the same temperature, but test after 20 minutes to see how far along they were. It looks like a dense batter with all that oil, eggs, applesauce and the carrots, plus oat bran, so it'll probably take longer but I'd start testing early. Then tell everyone they're muffins. For some reason muffins SOUND healthier than cupcakes. (grin) I'd guess you're going to get a couple dozen "regular" sized cupcakes out of that recipe, or maybe a few more. Annie

WOW!! That looks so good. I use my bread machine all the time. Most of the time for mixing dough and baking into rolls,hamburger buns, pizza dough or pain de mie (special loaf pan bread for sandwiches) You will love make bread and quick breads in your machine. Much less expensive that store bought and you control the ingredients Linda

I have been making this recipe regularly since seeing it this past winter. I think it would easily adapt to a bundt pan. I use canned tart cherries that are very well drained and patted dry. I use light sour cream or Greek yogurt. Penzeys Cherry Muffins The cutest muffins around. Tasty too. Thank you Karen Reilly (story on page 16) for sharing. 2 3/4 Cups flour 4 eggs 1 tsp. baking soda 1/2-1 tsp. ALMOND EXTRACT 1/2 tsp. PURE VANILLA EXTRACT 1/2 tsp. salt 11/2 Cups sugar 11/2 Cups sour cream 11/2 Cups sour cherries (see note) 8 TB. (1 stick) butter, room temperature Preheat oven to 400�. Grease and flour muffin tin cups or line with paper muffin cups. Combine flour, soda and salt in a bowl and mix well. In a separate mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs, ALMOND and VANILLA EXTRACTS, sour cream and dry ingredients. Mix until just moistened (overmixing will make the muffins tough). Fold in the cherries. Fill the muffin cups about 2/3 full with batter. Bake at 400� for 20-25 minutes or until a toothpick comes out clean and the tops are lightly browned. Note: Sour cherries can usually be found frozen, canned or dried. If frozen or canned, drain off any juice before using. If dried, chop into smaller pieces and they taste great as well! Prep. time: 15 minutes Cooking time:20-25 minutes Yield: 24 Nutritional Information: Servings 24; Serving Size 1 muffin (62g); Calories 180; Calories from fat 60; Total fat 7g; Cholesterol 50mg; Sodium 150mg; Carbohydrate 25g; Dietary Fiber

Why not just use my recipe? the difference is 3/4 cup of butter milk for 3/4 cup of oil, an extra teaspoon of cinnamon...vanilla extract, no baking powder ( even though in the directions it says add baking powder...it means soda!) And crushed pineapple. You can skip the glaze....but it's really good. Frankly i don't know what the results would be to sub butter milk for 3/4 cup of the oil without other adjustments. But I do know this recipe works... Here is a link that might be useful: Carrot cake