Finding balance between moist and healthy in muffin-speak isn't always easy. The combination of apples, yogurt and oat flour lend to a very moist and nutritionally dense muffin without the high level of oil or butter normally found in muffin recipes.
•1/2 cup Miller's Bran, coarse bran, organic, unprocessed wheat bran
•1/2 cup Unbleached White Whole Wheat Flour
•1 cup Oat Flour
•1/2 teaspoon Salt
•1 tablespoon Baking Powder
•2/3 cup Turbinado Raw Cane Sugar
•1/4 cup chopped dates
•40 gram ginger crystallized (3-4, or approximately 3 tablespoons), finely chopped
•8 ounce Apples, skin on, grated or finely diced (approx 1 med. apple)
•2/3 cup Milk, 1% or nonfat
•1 large egg, slighty beaten
•2 tablespoon unsalted butter, melted and slightly cooled
•1/2 cup cultured, plain yogurt
1 - Preheat oven to 375 degrees and place rack in middle position. Place paper liners inside of muffin pan cups.
2 - In large bowl, mix together bran, AP flour, oat flour, salt, baking powder and sugar. Mix well.
3 - Add chopped dates, crystallized ginger and apples, tossing well with the dry ingredients.
4 - Form a well in the dry ingredients.
5 - In seperate bowl, combine milk, egg, butter and yogurt. Add to dry ingredients, stirring until just combined. Be careful not to over stir.
6 - Using measured scoop to assure uniform, same-sized muffins, fill each muffin cup 2/3 full.
7 - Bake for 25 - 30 minutes or until golden brown and the tops have turned golden brown.
8 - Cool on rack. Enjoy! These muffins freeze well for on-the-go breakfasts or snacks later in the week.
Nutritional Info per each muffin:
* Nutritional data calculated using ingredient complilation program and is deemed close but not exact.