Dark, full-bodied, earthy and bursting with apples and raisins. Double the apples, double the taste!
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Prep Time: 15 minutes + baking – Makes 12 medium muffins |
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| 1 cup | all-purpose flour | 250 mL |
| 1 cup | whole-wheat flour | 250 mL |
| 3/4 cup | wheat bran | 175 mL |
| 1/4 cup | ground flaxseed | 50 mL |
| 1/2 cup | packed brown sugar | 125 mL |
| 2 tsp | baking powder | 10 mL |
| 1/2 tsp | baking soda | 2 mL |
| 1/4 tsp | salt | 1 mL |
| 1 tsp | cinnamon | 5 mL |
| 1/4 tsp | nutmeg | 1 mL |
| 1 tbsp | vegetable oil | 15 mL |
| 1 1/2 cups | buttermilk | 375 mL |
| 3/4 cup | unsweetened applesauce | 175 mL |
| 1/4 cup | molasses | 50 mL |
| 1/2 cup | raisins | 125 mL |
| 1 | apple, peeled, cored, chopped | 1 |
1. Preheat oven to 350°F (180°C). Coat muffin pan with cooking spray.
2. In large bowl, stir together flours, bran, flaxseed, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In separate bowl, whisk together oil, buttermilk, applesauce, and molasses; stir in raisins and apple. Add to dry ingredients; stir just until blended. Spoon batter into prepared pan.
3. Bake for 20-25 minutes or just until tester inserted into center comes out clean. Cool in pan for 5-10 minutes. Remove from pan; cool on wire rack. Freezes well.
Per muffin: 217 calories; 3 g fat (12% of calories); 0.4 g saturated fat; 19 mg cholesterol; 42 g carbohydrate; 5 g protein; 161 mg sodium; 5 g fibre.
