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Easy, sweet, and high in fibre! From Cooking Light Magazine.
Make and share this Double Apple Bran Muffins (Cooking Light) recipe from Food.com.
- 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.