Preheat oven to 375°F. Mix the bran cereal and milk in a large bowl and let stand until softened. Fold in the peanut butter, apple, zucchini, carrots, brown sugar and maple extract until mixed. In a small bowl, beat the egg and egg whites and then fold into the bran mixture. In a medium bowl, combine the flour, baking powder, orange peel, cinnamon and salt. Add the dry ingredients to the bran mixture, but be careful not to over-mix. Spray the cups of a muffin pan with cooking spray. Divide the batter evenly among the muffin cups. Place a shallow pan of water on the bottom rack of the oven to prevent the muffins from drying. Place the muffins on the middle rack and bake for 20 to 25 minutes until golden brown. Remove from muffin pan and serve.
Cream together butter, peanut butter and sugars. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. Roll into 1" balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375°F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.