Upper Crust Bakery Apple-bran Muffins
- 1 cup brown sugar, packed
- 3/4 tsp salt
- 2 tsp baking soda
- 2 tsp 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 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2/3 cup oil
- 1/2 cup honey
- 1/4 cup molasses
- 1 tsp vanilla
- 4 large eggs
- 2 (8 oz.) 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
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° 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 24 Source:
Submitted by: Recipe Group Member
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