Serves 12
28 min
Double Apple Bran Muffins
Recipe GLPRf9a53ef7aa415f
Wholesome bran muffins packed with fresh apple pieces and applesauce, sweetened with brown sugar and molasses, and topped with a hint of turbinado sugar. These muffins combine oat bran and all-purpose flour for a nutritious breakfast treat with warm cinnamon spice throughout.
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Ingredients
1½ teaspoons baking powder
½ cup packed brown sugar
¼ cup butter, softened
1 large egg
1 large egg white
¾ cup fat-free milk
1 cup all-purpose flour
1 small Granny Smith apple, peeled and coarsely chopped
1 teaspoon ground cinnamon
1 tablespoon molasses
1½ cups oat bran
¾ teaspoon salt
2 tablespoons turbinado sugar
¼ cup unsweetened applesauce
1 teaspoon vanilla extract
Directions
Preheat your oven to 400°F. Lightly grease 12 large muffin cups and set the muffin tin aside.
In the bowl of a stand mixer, combine the softened butter and packed brown sugar. Beat on medium-high speed for 2–3 minutes until the mixture is light and fluffy.
Add the whole egg to the butter-sugar mixture and mix on medium speed until completely incorporated.
Add the egg white and beat until the mixture is well blended and uniform.
Pour in the milk, applesauce, molasses, and vanilla extract. Mix on low speed until just combined, being careful not to overmix.
In a large bowl, whisk together the all-purpose flour, oat bran, baking powder, salt, and ground cinnamon. Make a well in the center of the dry ingredients and pour the wet mixture into it. Add the chopped Granny Smith apple and gently stir with a wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
Using a muffin scoop, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Sprinkle the top of each muffin with a pinch of turbinado sugar.
Bake for 18 minutes, or until the muffins spring back lightly when touched and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the tin for a few minutes before serving.
