Tag Archives: muffins

Apple Bran Muffins

I rarely bake muffins, but when I do, I try to make them healthy. Muffins are often mini-cakes, packed with sugar and fat, which to some extent can’t be avoided if you wish to eat a muffin that doesn’t resemble a hockey puck or bird food. To compensate, I try to reduce the sugar and fat and add healthy grains, cereal, fruit and nuts. Today I had a request for homemade muffins from my son who is home sick from school. Since he hasn’t had much of an appetite, I couldn’t resist trying to whip up a batch of Apple Bran Muffins. They are reasonably healthy for a muffin, while sufficiently naughty to indulge a craving for something moist and sweet.

This is a recipe that is inspired by one I have used from Ina Garten in the past. While she incorporates bananas into her muffins, I have substituted grated apple for sweetness and moistness. I like to make mini-muffins, which are better sized for snacking.

Apple Bran Muffins
Makes approximately 20 mini-muffins

1 cup unprocessed wheat bran
1 cup buttermilk, shaken
1/4 cup unsalted butter, room temperature
1/3 cup light brown sugar
2 large eggs, room temperature
1/4 cup unsulphured molasses
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1 cup grated apple, packed
1/2 cup finely chopped walnuts (optional)

Preheat the oven to 350 F. Place paper liners into a mini-muffin tin. Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, 3-4 minutes. With the mixer on low, add eggs, one at a time, mixing well. Add the molasses and vanilla. Add the buttermilk and mix to combine.
Sift the flour, cinnamon, baking powder, baking soda and salt together in a bowl. With the mixer on low speed, slowly add the dry ingredients until just combined. Don’t overmix. Fold in the raisins, apple and walnuts, if using. Spoon the batter into the muffin cups, filling them. Bake in the oven until a tester comes out clean, about 20 minutes. (If using a large muffin tin, baking time will be longer, about 30 minutes.)