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.
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INGREDIENTS
Nutrition- 1
- 3⁄4teaspoon salt
- 2teaspoons baking soda
- 2teaspoons baking powder
- 2 1⁄2cups of pure natural bran
- 1 1⁄2cups rolled oats
- 1cup bread flour
- 1 1⁄3
- 1⁄2teaspoon ground cinnamon
- 1⁄4teaspoon ground nutmeg
- 2⁄3cup oil
- 1⁄2cup honey
- 1⁄4cup molasses
- 1teaspoon vanilla
- 4large eggs
- 2(8 ounce) cartons yogurt
- 1cup buttermilk
- 1⁄2cup applesauce
- 1⁄4cup apple cider
- 1⁄2cup dried apple, diced
- 1⁄2
- 1⁄2
- 1⁄2
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DIRECTIONS
- In a large bowl blend together the first ten (dry) ingredients.
- In a separate bowl, combine the remaining ingredients (wet ingredients), and mix well.
- Add the wet ingredients to the bowl with the dry ingredients, and mix until the dry ingredients are just moistened.
- Do not overmix.
- Refrigerate batter overnight.
- Muffin batter can be kept refrigerated for about 1 week.
- To bake, spray the top of the muffin pan (s) with non-stick spray.
- Line the cups with paper liners.
- Fill each cup to the rim with muffin batter.
- Bake at 400 degree F.
- 25-30 minutes.
- Muffins are done when firm and just lightly colored around edges.
- The tops will overflow when baked to meet other muffins.
- Cut apart to serve.
- For standard size muffins, fill cups 2/3 full.
- Brush tops with warm honey, if desired, while still warm.
- Makes about 24 muffins.
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