These muffins are dense, grainy, fruity and delicious. A double dose of apple—diced fresh apple and dark, spiced apple butter (Smucker's brand is good)—makes them extra moist and flavorful.

Makes 1 dozen muffins

ACTIVE TIME: 20 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

1. 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.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
3. 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).
4. 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.

NUTRITION INFORMATION: Per muffin: 197 calories; 6 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 35 g carbohydrate; 4 g protein; 4 g fiber; 144 mg sodium; 221 mg potassium.

Nutrition bonus: Fiber (16% daily value).

2 Carbohydrate Servings

Exchanges: 2 starch, 1 fat


Per muffin with Splenda: 2 Carbohydrate Servings; 187 calories, 31 g carbohydrate

TIP: 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.

These muffins truly are delicious and tender. I'm giving them 4 stars, even though they're crumbly.

Anonymous, Bellingham, WA

These muffins were amazing. Moist, delicious, and filling, everyone in my family loved them! They don't take too long to make.

Melissa, MD

You can use Musselman's Apple Butter. It's really good. All apple butter is spiced.

Suzanne, Frankfort, KY

I do lots of baking; and these are the best muffins I've ever made. I added some walnuts and more raisins.

Mimi, Denver, CO

I baked these muffins on Monday and have been enjoying them all week... just finished eating one as I was reading this morning's edition of Real Age. I used 1/4 C. dried cranberries, 1/4 C. raisins, wheat bran, and Splenda instead of brown sugar. They tasted a tad on the sweet side, probably because the apple butter was so sweet. I plan to try them next with a no sugar added apple butter. They do keep well in the freezer and only take about 30 seconds to nuke on high. I made them in cupcake papers so don't use a paper towel when nuking them. They sure are yummy and I have to work not to eat more than one/day!

Pat, Westminster, MD

I always bake with whole wheat flour, so used no all-purpose. Also substituted unsweetened applesauce for the apple butter, and added extra spices. A full tea. cinnamon instead of 1/2, 1/8 tea ground cloves, 1/8 tea. nutmeg, 1/8 tea powdered ginger. My thinking was that this would make up for the spices in the apple butter. They tasted great, and very moist. Another tip, I put my wet ingredients in the blender, much easier.

Edie, Hermosa Beach, CA

To Donna from OK, I'm a little confused with the comment regarding Splenda use in the recipe. I was under the impression that Splenda is a safe bi-product of natural sugar and not a dangerous chemical like aspartame. Any comments... anyone. The recipe sounds delicious and nutritious, will be baking a batch very soon... with Splenda. Thanks

Joanne, Canada

To those looking for more info on Splenda, EatingWell has an extensive guide to sugar substitutes here: www.eatingwell.com/eat_drink/food_guides/sugar_substitutes.html

Ginny, Santa Clara, CA

You can make your own apple butter. It's basically the same process as making applesauce, except that you let it cook for a much longer time. Peel, core and chop enough apples to nearly fill a Crock Pot, add some sugar (not too much), a tsp. or more each of cinnamon, cloves, ginger, whatever spices you like and turn it on Low for a couple of days and nights. It will take a while, but it will cook down into apple butter eventually. And, your house will smell wonderful while it's cooking, too.

Ctqwn, Olympia, WA

But since I cannot have sugar (molasses) can I not use honey instead? My dad last year was struck with pancretitis and a purse full of gallstones, but had to get the pancreas to calm down first to fix the secondary cause which really began as the primary cauuse. Very scary and touch and go for a month or more. Now I have staghorn kidney stones. YIPPIE

Leslie Young, Braselton, GA

If you do not want to use sugar try Stevia. It is great in recipes. Very good for diabetics.

Mary Cobabe, Fairview, UT

These turned out nice. Sometimes 'healthy' muffins taste like cardboard, but these look and taste great!

Rebecca, New Bremen, OH

I am very disappointed to see Splenda as one of the ingredients in this recipe--I would think that with the knowledge that the creators of this website have, the evils of Splenda would be known by now!!! Otherwise, it sounds wonderful and I can't wait to try them with the brown sugar, of course!!

Donna Smith, OK

I've been looking for an easy bran muffin recipe! Can I use spicey applesauce?

Machiel, Eureka, CA

Have not made these yet, because I can't find Smuckers Spiced Apple Butter. What can I substitute?

RA

These muffins are delicious! This a keeper recipe for me. I am always looking for healthy recipes, and this fits the bill. The only thing I changed was I substituted cranberries for raisins, as thats what I had on hand.

Donna Christian, Ocala, FL