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    You are in: Home / Recipes / Upper Crust Bakery Apple-bran Muffins Recipe
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    Upper Crust Bakery Apple-bran Muffins

    Upper Crust Bakery Apple-bran Muffins. Photo by Bayhill

    1/1 Photo of Upper Crust Bakery Apple-bran Muffins

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    lynnski / LA's Note:

    This is an adaptation of a recipe from the Upper Crust Bakery, in Cambria Pines, California; which is located just off the Central California Coast, near Hearst Castle. I visited the bakery several years ago, and had these bran muffins. They are the best I've tasted and are healthful to boot. There were so many requests that the recipe was published in the local newspaper. Don't be too put off by the long list of ingredients; the batter can be kept refrigerated for about a week before you bake them; and it does make 24 muffins. Also they freeze well. The're worth the extra effort for a special occasion.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl blend together the first ten (dry) ingredients.
    2. 2
      In a separate bowl, combine the remaining ingredients (wet ingredients), and mix well.
    3. 3
      Add the wet ingredients to the bowl with the dry ingredients, and mix until the dry ingredients are just moistened.
    4. 4
      Do not overmix.
    5. 5
      Refrigerate batter overnight.
    6. 6
      Muffin batter can be kept refrigerated for about 1 week.
    7. 7
      To bake, spray the top of the muffin pan (s) with non-stick spray.
    8. 8
      Line the cups with paper liners.
    9. 9
      Fill each cup to the rim with muffin batter.
    10. 10
      Bake at 400 degree F.
    11. 11
      25-30 minutes.
    12. 12
      Muffins are done when firm and just lightly colored around edges.
    13. 13
      The tops will overflow when baked to meet other muffins.
    14. 14
      Cut apart to serve.
    15. 15
      For standard size muffins, fill cups 2/3 full.
    16. 16
      Brush tops with warm honey, if desired, while still warm.
    17. 17
      Makes about 24 muffins.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on May 05, 2011

      55

      Outstanding muffins!! So moist and scrumptious, I'm very impressed. I love that you can leave the batter in the fridge overnight (or longer) to have fresh muffins all week. This also helps to plump up the raisins. I admit I left out the dried apples and used extra raisins. Can't wait to try this in the fall with some dried apples from our tree. Thanks so much for a 10-star bran muffin. (note: I pulled these at 18-20 minutes- they are best not over baked).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2009

      55

      Great bran muffin. Mine made more like 3-4 dozen. I also used 1 c. apple pie filling in place of the applesauce and chopped apples.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2007

      55

      These muffins are perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Upper Crust Bakery Apple-bran Muffins

    Serving Size: 1 (96 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 211.9
     
    Calories from Fat 74
    35%
    Total Fat 8.2 g
    12%
    Saturated Fat 1.6 g
    8%
    Cholesterol 33.8 mg
    11%
    Sodium 263.8 mg
    10%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 2.8 g
    11%
    Sugars 20.1 g
    80%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    stone ground whole wheat flour

    lemons, rind of

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