Really healthy bran muffins

[Trudy in Illinois]

These Dark, Moist Bran Muffins Are Terrific for A Healthy Appetite


APPLE-BRAN MUFFINS

1 cup brown sugar, packed

3/4 teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

2 1/2 cups pure bran

1 1/2 cups rolled oats

1 cup bread flour

1 1/3 cups stone-ground whole-wheat flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2/3 cup oil

1/2 cup honey

1/4 cup molasses

1 teaspoon vanilla

4 large eggs

2 (8-ounce) cartons yogurt

1 cup buttermilk

1/2 cup applesauce

1/4 cup apple cider

1/2 cup dried apples, diced

1/2 cup walnuts, optional

1/2 cup raisins, optional

Peel of 1/2 lemon or orange

Blend together brown sugar, salt, baking soda, baking powder, bran, rolled oats, bread flour, whole-wheat flour, cinnamon and nutmeg in large bowl. In separate bowl, combine oil, honey, molasses, vanilla, eggs, yogurt, buttermilk, applesauce, cider, apples, walnuts, raisins and lemon peel. Blend well.

Mix yogurt mixture into flour mixture, just until dry ingredients are moistened. Do not over mix. Refrigerate overnight. (Muffin batter can be kept refrigerated for about 1 week.)

To bake, spray top of muffin pan with non-stick spray. Line cups with paper liners. Fill each cup to rim with muffin batter. Bake at 400 degrees 30 minutes. Do not over bake. Muffins are done when firm and just lightly colored around edges. Tops will overflow when baked to meet other muffins. Cut apart to serve. For whole individual muffins, fill 2/3 full. Brush tops with warm honey, if desired, while still warm. Makes about 24 muffins.

[MadClikr]

Yum! I love making large batches of muffins, and freezing the extras for later. They defrost well, and are great on the go!