These old-fashioned bran muffins make for a great breakfast or snack. The molasses and spices come through for great flavor in a hearty muffin with a suprisingly tender crumb.
- 1/4 cup light brown sugar packed
- 1/4 cup blackstrap molasses
- 1/2 cup unsweetened applesauce
- 3/4 cup milk cow's milk, soy, almond - any variety of milk will do
- 2 large eggs lightly beaten
- 7 tablespoons canola oil about 1/3 cup plus 1 tablespoon
- 1 cup wheat bran
- 1 1/2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 3/4 teaspoon ground cloves
- 1/2 cup raisins optional
- 1/2 cup chopped walnuts optional
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Preheat oven to 400 degrees Fahrenheit. Position the rack in the center of the oven. Prepare a standard muffin tin either by 1) coating each well with a generous layer of spray oil, or 2) lining each well with a cupcake liner. Set aside.
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In a medium bowl, add the brown sugar, molasses, applesauce, milk, eggs, and oil. Stir with a whisk or large spoon until well combined.
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In a separate bowl, combine the wheat bran, pastry flour, baking powder, baking soda, salt, cinnamon and cloves. Stir with a fork until well combined. Pour the dry ingredients into the wet ingredients. If you are using raisins and walnuts, add them at this point as well. Stir together everything just until all dry ingredients are incorporated. Do not overmix.
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Fill each well nearly full (about 80% full). Dot the tops with a few raisins and walnuts, if desired. Bake for 18-20 minutes.
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The muffins are done when the top is no longer wet and is set. Be sure to check their doneness by touch (Hot! Be careful!) as the batter is dark brown and, thus, it's difficult to tell doneness by sight. Allow the muffins to rest in the pan for a few minutes, before removing them to continue cooling on a rack.
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Once they're completely cool, store in an airtight container. They're best eaten in the first few days, but will stay fresh for up to a week. You can also freeze them for up to 6 months.
*You may substitute all-purpose flour or whole wheat flour for the pastry flour called for in the recipe. The texture will be slightly different with each, but not noticeably so.
*Consider keeping individual servings (I call them 'snack packs') of unsweetened applesauce in your pantry for baking purposes. They have a long shelf life, and prevents you from needing to buy a jar of applesauce which, uneaten, will turn moldy in the refrigerator in just a matter of weeks.
*Try adding fresh or frozen blueberries in place of the raisins and walnuts for a delicious twist!