Saturday, November 13, 2010

Apple Bran Muffins

Caleb loves to be "Mommy's kitchen helper".  Today we made a recipe we've never tried.


  

We both really loved the muffins!  Caleb loved them so much that he wanted to bring some to his preschool teachers.
We did not make the topping.  They are still fabulous.  To compensate for not having the cinnamon sugar topping, we used more cinnamon in the muffins than the recipe called for.

Apple Bran Muffins from Food To Live By by Myra Goodman

Ingredients
2 1/4 cups wheat bran (generally can be found in the bulk foods section of your local grocery store)
2 cups nonfat milk
2 tablespoons plain nonfat yogurt
2 cups whole wheat pastry flour (can substitute regular pastry flour)
2/3 cup firmly packed light brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon + 1 teaspoon cinnamon for topping
2 large eggs
1/3 cup canola oil (or other vegetable oil)
1/3 unsweetened applesauce
2 teaspoons pure vanilla extract
2 small, sweet apples, such as Gala or Golden Delicious, peeled, cored, and cut into 1/4 inch dice (about 1 cup)
1/3 cup granulated sugar for topping


Combine wheat bran, milk, and yogurt in a large bowl and allow bran mixture to sit at room temperature until the bran softens, for about 30 minutes.


Position oven rack in the lower third of the oven and preheat to 350F. Grease 15 muffin cups or line with cupcake liners.

Whisk together flour, brown sugar, baking powder, baking soda, salt, and 1/2 teaspoon of the cinnamon in a large bowl. Then combine eggs, oil, applesauce, and vanilla in small bowl. Add egg mixture to the bran mixture and stir together.

Add the bran mixture to the flour mixture and gently fold in with a rubber spatula until just combined. Fold in apples, do not over-mix batter or the muffins will be tough. Spoon batter into prepared muffin cups, filling them almost completely.

Make the topping (optional): Combine the granulated sugar and the remaining 1 teaspoon of cinnamon in a small bowl and sprinkle the top of each muffin with about 1 teaspoon of the mixture.

Bake muffins until they are golden brown and a pick inserted into the center comes out clean, 20 to 30 minutes. Allow muffins to cool on a wire rack for 10 minutes.

Muffins are best the first day, but can be stored in an airtight container for up to 3 days.

3 comments:

  1. They were yummy! Russ and I volunteer to test all of your recipes. Wait...maybe we have!

    ReplyDelete
  2. Okay those look really good! But I have to say i am still in love with the carrot muffins & that topping! YUM! Caleb is way cute cooking too! Love it!!!

    ReplyDelete
  3. Libbie, I should post the carrot muffins. They were good!! :)

    ReplyDelete

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