Nutrition per serving may change if servings are adjusted.
1/2 cup raisins
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unprocessed wheat bran, or oat bran
1 large egg, lightly beaten
1/2 cup low-fat milk
1/2 cup spiced apple butter
1/2 cup packed light brown sugar, or 1/4 cup Splenda Sugar Blend for Baking
1/4 cup canola oil
3 tablespoons molasses
1 cup finely diced peeled apple
Preheat oven to 375 °F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray. Place raisins in a small bowl and cover with hot water. Set aside.
Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
Whisk egg, milk, apple butter, brown sugar (or Splenda), oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on Defrost for about 2 minutes.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
204 calories;6 g fat(1 g sat); 4 g fiber; 38 g carbohydrates; 4 g protein; 6 mcg folate; 16 mg cholesterol; 17 g sugars; 0 g added sugars; 47 IU vitamin A; 1 mg vitamin C; 106 mg calcium; 2 mg iron; 147 mg sodium; 237 mg potassium
Moist, flavorful even without oil
I had some VERY Sweet/Spicy Apple butter to use. So I eliminated the extra brown sugar/spice. I kept the molasses. I increased the Apple butter to 1 cup and eliminated the oil. shook about a tsp of nutritional yeast in. DELICIOUS. I may try with all Whole Wheat pastry flour next time, rather than 1/2 WW and 1/2 White.
November 20, 2010
Wonderful, flavorful muffins. I made these because I noticed they called for apple butter and I had a half jar of homemade left in the fridge from a friend that I didn't want to waste......not a mistake! I also make my muffins in Texas muffin tins so I got 6 beauties baked for 30 minutes. They make lovely gifts too!
May 16, 2010
By: EatingWell User
Added 1 and a half finely chopped apples, and used low fat buttermilk. Sprinkled oats on top. Muffins turned out moist and stayed good for a couple of days.
May 05, 2010
By: EatingWell User
Since my family doesn't think they like raisins I substituted dry cranberries. These are incredible!
April 25, 2010
These are so yummy!! I used applesauce instead of canola oil and the result was extremely moist, flavorful and fruity muffins! A new favorite!