I have been dyeing to bake something sweet in this house but since the wedding is getting so close we have all been trying to watch our intake of desserts. Not to include that we have a toddler running around in the house and his sweet tooth is bigger then any of ours, so we have cleared sweets out of out house. So I took up the opportunity to bake something for my sisters play-date that she is having tomorrow; and decided to make bran muffins. I am not a fan of the regular bran muffins so I decided to jazz it up with some fruit and spices.
I was very worried when after 20 minutes of cooking they were still very wet and not coming together; but my sister reminded me that patience is a huge part of baking so I gave it another 20 and they finally held up. Since there is not oil in these muffins and there is honey instead of the usual amount of brown sugar, they are more wet then usual bran muffins. Personally I like it this way that way they are not dense and dry. Feel free to substitute oil or the applesauce and brown sugar for the honey. You can also omit the banana and apple if you prefer.
Banana-Apple Bran Muffins
Makes one dozen
for the muffins:
1 1/2 c. wheat bran
1 c. milk
1/2 c. applesauce
2/3 c. honey
1 Tbs. brown sugar
1 small ripe banana, mashed
1/2 tsp. vanilla
1 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 large apple, peeled, cored and cubed
-Preheat the oven to 375 degrees
-Mix together the wheat bran and milk; let stand for 10 minutes.
-In a separate bowl mix the egg, applesauce, honey, sugar, banana, and vanilla. Add to the wheat bran mixture.
-Over the mixture, sift the flour, baking soda, baking powder, salt and cinnamon.
-Gently incorporate together then fold in the apples.
-Bake for 35-40 minutes. Use your judgement on how long they should bake for. The tops of the muffins should have no wetness to them and a toothpick should come out clean.