Hearty and Healthy Bran Muffins

These hearty bran muffins will probably not be sweet enough for kids but are great for adults who are looking for an easy nutritious start to their day. These muffins also are delicious spread with natural peanut butter or almond butter.

Preheat the oven to 375F. Lightly grease a 12-cup muffin pan with cooking spray or line with paper baking cups.

Mix in a medium bowl and set aside:

• 1 cup unprocessed wheat bran
• 2/3 cup whole wheat pastry flour
• 2/3 cup cup all purpose flour
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Beat by hand or with electric mixer until frothy:

• 1 1/4 cups buttermilk
• 1/2 cup sucanat (granulated natural cane sugar)
• 1/4 cup unsweetened applesauce
• 1 egg
• 1/4 cup canola oil
• 1 teaspoon vanilla

Add the dry ingredients to the wet. Stir until just combined. Divide the batter equally among the muffin cups - I like to use a OXO Good Grips Cookie Scoop because it's much easier. Bake about 30 minutes, or until the tops spring back when pressed gently.

Cool the muffins in the pan for 10 minutes and remove them to a wire rack. Cool completely.

Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.

Servings: 12 muffins

Variation
Stir in 1/2 cup raisins or craisins when combining dry and wet ingredients.

Recipe adapted from Tate's Bake Shop Cookbook: The Best Recipes from Southampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King