Saturday, May 1, 2010

Apple of my Eye Bran Muffins

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.

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