- 1-1/4 cups unbleached white all-purpose flour
- 2-1/4 teaspoons baking soda
- 1/2 tablespoons baking powder
- 1/8 teaspoon Redmond's Real Salt®
- 1/2 teaspoon ground cinnamon
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter, melted
- 1/2 cup plus 1 tablespoon Brown Sugar (packed)
- 1/8 cup Molasses
- 1 tablespoons honey
- 2 small eggs or 1 large egg and 1 large yolk, lightly-beaten
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1 cups buttermilk
- 1/2 cup Bob's Red Mill® Wheat Bran
- 1/2 cup Bob's Red Mill® Wheat Germ
- 1 cup diced apples
Preheat oven to 400 degrees.
Directions:
Either line the muffin tin or grease lightly and set aside.
Using a large bowl, combine the flour, baking soda, baking powder, cinnamon and salt and blend with a wire whisk to combine well.
In another large bowl whisk together the butter, oil, honey, molasses, brown sugar, vanilla extract, maple extract and eggs. Mix well. Whisk in buttermilk, wheat germ, and wheat bran. Let this batter sit for 15 minutes.
Add the apples to the wet ingredients and then add to the dry ingredients; blend until just mixed. For round top, fluffy muffins, allow to side for 15 minutes. [This batter can be covered and refrigerated overnight, if desired.]
Fill the tins 3/4 full and bake for about 15-16 minutes until golden brown on top.
Myrtle's Note: For the second time, I got stuck with a recipe with a yield that was recorded wrong. Follow the original recipe and you will have 36 muffins! So, this is cut in half, however I kept the apple amount the same and, of course, I skipped the walnuts. For dividing the eggs in half, as noted, I found several recommendations to either use two small eggs or to use one large egg and one large yolk. Since I had to bake three tins the first time, I discovered that the longer the batter sat the more foamy it got. The last set of muffins were quite high and fluffy. So, I incorporated some wait time into the recipe.
Yield: 18 muffins
Source: http://www.bobsredmill.com/recipes/favorite-bran-muffins-with-apples-and-walnuts/
Myrtle's Note: For the second time, I got stuck with a recipe with a yield that was recorded wrong. Follow the original recipe and you will have 36 muffins! So, this is cut in half, however I kept the apple amount the same and, of course, I skipped the walnuts. For dividing the eggs in half, as noted, I found several recommendations to either use two small eggs or to use one large egg and one large yolk. Since I had to bake three tins the first time, I discovered that the longer the batter sat the more foamy it got. The last set of muffins were quite high and fluffy. So, I incorporated some wait time into the recipe.
Yield: 18 muffins
Source: http://www.bobsredmill.com/recipes/favorite-bran-muffins-with-apples-and-walnuts/
