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Spiced Apple Butter Bran Muffins

Fall 2002, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.1 (56 votes)

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.



READER'S COMMENT:
"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...
Spiced Apple Butter Bran Muffins Recipe

Makes: 1 dozen muffins

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per muffin: 197 calories; 6 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 38 g carbohydrates; 4 g protein; 4 g fiber; 148 mg sodium; 221 mg potassium.

Nutrition Bonus: Fiber (16% daily value).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat

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


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