Applesauce-Bran-Raisin Muffins
List of Ingredients
1 1/2 cups Whole-wheat Flour
2/3 cup Bran Cereal ("All-Bran," "Bran Buds," etc.)
1 tsp. Baking Soda
1/2 tsp. Cinnamon
1/2 tsp. Salt
1/2 cup Raisins (may substitute currants or chopped dates)
1 whole Egg, lightly beaten
1 3/4 cups Unsweetened Applesauce
1/3 cup Brown Sugar, firmly packed
2 Tbs. Canola Oil
Recipe
Preheat the oven to 425-F degrees and lightly coat two 6-count muffin tins with a non-stick cooking spray.
In a large mixing bowl, whisk together flour, bran cereal, baking soda, cinnamon, and salt. Stir in the raisins.
In a small mixing bowl, whisk together egg, applesauce, brown sugar, and oil until smooth and thoroughly combined. Add the egg mixture to the dry ingredients and stir to blend, being careful to not over-mix.
Divide the batter among the prepared muffin tins and bake for about 15 minutes, or until the top of a muffin springs back when touched lightly. Loosen the edges of the muffins with a small kitchen knife and turn them out onto a wire rack to cook.
Can store up to 3 days at room temperature, or refrigerate, wrapped, for up to a week.
Steve
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