12
muffins
Preparation time: 20 minutes
Baking time: 20 minutes
Bran muffins never tasted so good or boasted so many Magic ingredients. Applesauce keeps these low-fat, fiber-rich treats moist and tender. If you bake a batch on the weekend, you can wrap the leftovers individually in plastic wrap and freeze them so you can enjoy wholesome, homemade muffins on busy weekday mornings.
2 large eggs
1/2 cup packed light brown sugar
1 cup unsweetened applesauce
3/4 cup low-fat buttermilk (see Tip)
1 cup unprocessed wheat bran
3 tablespoons canola oil
1 teaspoon vanilla extract
1 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped peeled apple (1 medium)
1/3 cup chopped walnuts
1. Preheat the oven to 400°F (200°C). Coat 12 standard-size muffin cups (2 3/4 x 1 1/4-inch/ 7 x 3-centimeter) with cooking spray.
2. In a medium bowl, whisk the eggs and brown sugar until smooth. Add the applesauce, buttermilk, bran, oil, and vanilla and whisk until blended.
3. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the egg mixture and mix with a rubber spatula just until the dry ingredients are moistened. Fold in the apple. Spoon the batter into the muffin cups and sprinkle with the walnuts.
4. Bake until the tops of the muffins spring back when touched lightly, 18 to 22 minutes. Let cool in the pan on a rack for 5 minutes, then loosen the edges of the muffins and turn out onto a wire rack. Let cool slightly before serving. One serving is 1 muffin.
Per serving: 194 calories, 5 g protein, 31 g carbohydrates, 4 g fiber, 7 g total fat, 1 g saturated fat, 194 mg sodium.
Tip: To thaw a frozen muffin, remove the plastic wrap, wrap in a paper towel, and microwave on defrost (20% power) for 1 to 2 minutes. To thaw in the oven, wrap in foil and bake at 300°F (150°C) for 25 to 35 minutes.