Upper Crust Bakery Apple-bran Muffins

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.

• Ready In: 1 hr 30 mins
• Serves: 24

Ingredients

• 1  cup brown sugar, packed
• 3⁄4 teaspoon salt
• 2  teaspoons baking soda
• 2  teaspoons baking powder
• 2 1⁄2 cups  of pure  natural bran
• 1 1⁄2 cups rolled oats
• 1  cup bread flour
• 1 1⁄3 cups stone ground whole wheat flour
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 2⁄3 cup  oil
• 1⁄2 cup honey
• 1⁄4 cup molasses
• 1  teaspoon vanilla
• 4  large eggs
• 2 (8 ounce) cartons yogurt
• 1  cup buttermilk
• 1⁄2 cup applesauce
• 1⁄4 cup apple cider
• 1⁄2 cup  dried apple, diced
• 1⁄2 cup  chopped walnuts (optional)
• 1⁄2 cup raisins (optional)
• 1⁄2 lemon, rind of

Directions

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