Make your own applesauce or put it on the shopping list so you can make these moist, healthy snacks. Wrapped and frozen, big muffins like these make excellent quickie breakfasts and tuck very nicely into lunch bags.
- Portion size 12 servings
- 1 egg
- 1 cup applesauce
- 2/3 cups buttermilk
- 1/3 cup packed brown sugar
- 1/4 cup fancy molasses
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup natural wheat bran
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup raisin
Place oven rack in center of oven; turn on heat to 375°F (190°C). Brush each muffin cup lightly with oil or line with paper liner; set aside.
Break egg into large bowl. Measure applesauce, buttermilk, brown sugar, molasses, oil and vanilla into same bowl. Whisk together with egg until smooth.
Add bran; with wooden spoon, stir well. Set aside for 5 minutes for bran to soften and absorb some of the liquid.
Measure flour, baking soda, cinnamon and salt into separate large bowl. Scrape applesauce mixture over dry ingredients. Sprinkle with raisins; with wooden spoon, stir together until combined and no streaks of flour remain.
Using ice cream scoop or large spoon, fill muffin cups to the top with batter. Bake for about 25 minutes or until golden and domed and tops feel firm to the touch.
Wearing oven mitts, remove pans from oven to rack and let cool for 5 minutes. Lift muffins out of pans and let cool completely on rack. (Muffins can be wrapped individually in plastic wrap, enclosed in an airtight container or large freezer bag and frozen for up to 2 weeks.)