Prep 15 mins
Cook 18 mins
Easy, sweet, and high in fibre! From Cooking Light Magazine.
- 1⁄2 cup packed brown sugar
- 1⁄4 cup butter, softened
- 1 large egg
- 1 large egg white
- 3⁄4 cup nonfat milk
- 1⁄4 cup unsweetened applesauce
- 1 tablespoon molasses
- 1⁄2 teaspoon vanilla extract
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1 1⁄2 cups oat bran
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup coarsely chopped peeled Granny Smith apple
- 2 teaspoons turbinado sugar (optional) or 2 teaspoons cinnamon sugar (optional)
- Preheat oven to 400°.
- Place 12 paper muffin cup liners in muffin cups; set aside. Combine brown sugar and butter in a medium bowl; beat with a mixer at medium-high speed until light and fluffy (about 5 minutes). Add egg; beat 1 minute or until well blended. Beat in egg white until well blended. Add milk, applesauce, molasses, and vanilla extract; beat on low speed until well blended.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, bran, baking powder, salt, and cinnamon in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Gently stir in apples.
- Spoon batter evenly into prepared muffin cups. Sprinkle evenly with turbinado sugar, if desired. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center.
Really good! Low fat but moist and tender, loved the chunks of apple. My eggs were huge, so I didn't add the extra egg white. Topped with turbinado sugar. Love those Cooking Light recipes! Thanks for sharing!