Apple Oat Bran Muffins - Recipe

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APPLE OAT BRAN MUFFINS

Low in cholesterol and saturated fat, thee scrumptious homemade muffins are much healthier than the average store-bought variety.

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup oat bran
1/4 cup firmly packed brown sugar
2 tablespoons vegetable oil
1 large egg
1 1/2 cups peeled, cored, and finely chopped Golden Delicious apples

Heat oven to 400°F.

Grease twelve 3-inch muffin cups or line with paper liners. In large bowl, combine both flours, cinnamon, baking powder, baking soda, and salt. In medium bowl, beat buttermilk, oat bran, brown sugar, oil, and egg until blended. Stir buttermilk mixture into flour mixture just until combined. Fold in apples.

Divide batter among muffin cups. Bake 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Cool muffins in pan 5 minutes; remove from pan and cool on wire rack.

Makes 12 muffins.

Nutrition information per muffin Protein: 4g; Fat: 3g; Carbohydrate: 21g; Fiber: 3g; Sodium: 134mg; Cholesterol: 18mg; Calories: 121.

Submitted by: Susann

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recipe reviews
Apple Oat Bran Muffins

· Apr 20 · #66903

Summer (California) says:

These were really good! I used a small handful of dried cranberries along with the apple. I didn't have any bran on hand so I soaked the same amount of bran flakes in the buttermilk ahead of time so they dissolved and then continued with the directions. I like that there was a little sugar in these since most of the recipes didn't have any and reviewers said they were flavorless and too salty. The apples added some sweetness too (I used granny smith).

· Sep 25 · #109861

Mme Cicero (Ontario) says:

These were beautiful and we felt good eating them too. Making them again for my ten year old. (I added walnuts)

· May 18 · #125895

Clare (Germany) says:

They were very good. I did add 1/4 teaspoon ginger and 1/4 teaspoon nutmeg because I'm a spice addict, and I chopped up 3/4 cup pecans and threw them in as well. I also substituted 2 T Splenda for half the brown sugar and used dark brown sugar for the rest. I used a Pink Lady apple, for what it's worth. They were perfect breakfast muffins, hearty and not too sweet. Even my husband wolfed them down, and he's a fast-food fiend! (I didn't tell him about the Splenda.)

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