Apple Butter Spice Muffins

Making muffins on Sunday is my new thing. It’s great to have pre-made breakfast for the week, and if no one else is sharing, freeze the remaining for the following week. These muffins from Eating Well caught my eye because apple butter and molasses were in the ingredient list. I knew that using these flavorful elements would result in a satisfying morning treat. Additionally, there’s no butter in these muffins, but they are so moist because of these sensible solutions. Diced apple also adds to the perfect consistency of these baked goods.

I’ve never used wheat bran before, but have wanted to try it for quite some time. To my surprise, I stayed full for a couple of hours with just a muffin and some yogurt, unlike after eating a store-bought muffin that spikes your blood-sugar level and makes you hungry an hour later. Wheat-bran adds an element of nutrition, without adding practically any calories. From now on, I will ALWAYS add it to my muffins! Take advantage of apple season and try something new for breakfast!

Apple Butter Spice Muffins

1/2 cup craisins or raisins

3/4 cup whole-wheat flour

3/4 cup all-purpose flour

2 1/2 tsp baking powder

1/4 tsp salt

1/2 tsp ground cinnamon

3/4 cup unprocessed wheat bran, or oat bran

1 large egg, lightly beaten

1/2 cup low-fat milk

1/2 cup spiced apple butter

1/2 cup packed light brown sugar

1/4 cup canola oil

3 tbsp molasses

1 cup finely diced peeled apple

1. Preheat oven to 375°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
2. Place craisins or raisins in a small bowl and cover with hot water. Set aside.
3. Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
4. Whisk egg, milk, apple butter, brown sugar, oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the craisins or raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the cups.
5. Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Tips- There are three ingredients in this list that most people don’t have on hand: wheat bran, apple butter and molasses. All three of these components can be easily used again, so don’t be afraid to go out on a limb to try the muffins! Wheat bran can be added to most baked goods, just do a little research to see how much to include (or just add a few tablespoons). It’s an easy way to make your baked goods keep you full and focused a little longer!

Apple butter is very versatile and can be used on toast or mixed into oatmeal. Add it to cottage cheese, or eat it out of the jar….

Who doesn’t love ginger snaps? Christmas is coming up and molasses will keep for while, so you’re safe to buy a jar and use it much later. Make a batch of cookies that uses molasses, or, you might love the muffins so much that it could be gone next month!