Apple Bran Muffins

Muffins make a great treat for breakfast and they are a great snack as well. Muffins are something I always have on hand because they are perfect for little ones.

These apple bran muffins are kid- friendly and husband approved! I truly like any kind of bran muffins but these are the only ones my husband will touch. I have made these over and over and I don’t think he even really knows they are bran muffins. I am happy to say that these muffins are not just delicious, but healthy as well. You don’t need a mixer just whip these up in a bowl by hand, and if you don’t happen to eat them all in one day they freeze great. Just wrap them up in plastic wrap and place them in a freezer safe bag. When needed for hungry kids or a quick break fast just unwrap them and heat up in a microwave and they taste fresh from the oven.

I really want to share recipes that are in season and uses ingredients that you can get on sale, but honestly you can enjoy these all year around. Swap out the peeled and shreeded apples for applesauce and you can make these any time you want. That is what I do!

Apple Bran Muffins

Note: You can add 1 cup of walnuts if you want and you can even make these will all white whole wheat flour ( they might be a little more dense )

Ingredients

2 cups of white whole wheat flour

1 cup of unbleached all-purpose flour

2 1/2 teaspoons of baking powder

2 teaspoons of ground cinnamon

1 teaspoon of salt

1/2 teaspoon of baking soda

1/4 teaspoon of nutmeg

1 1/2 cups of milk

4 eggs

2/3 cup of brown sugar

1/2 cup of oil ( coconut or whatever you prefer ) or melted butter

2 teaspoons of vanilla extract

3 cups of All- Bran cereal

2 cups of shredded peeled tart apples or unsweetened applesauce

1 cup of raisins

Directions

1. Preheat oven to 350.

2. In a large bowl combine first six ingredients. Then combine the milk, eggs, brown sugar, oil, and vanilla in another bowl.

3. Stir them together just until moistioned. then fold in the All- Bran, apples, and raisins.

4. Grease a muffin pan and fill three- fourths full with the batter. Bake for 18- 22 minutes ( till toothpick comes out clean and that is 18 minutes in my oven. Cool for 5 minutes before removing from pan.