Spiced Apple Butter Bran Muffins

Spiced Apple Butter Bran Muffins

from EATINGWELL

NUTRITION PROFILE:
Low Calorie | Low Sodium | Low Cholesterol | Low Sat Fat | Heart
Healthy

These muffins are dense, grainy, fruity and delicious. A double dose
of apple—diced fresh apple and dark, spiced apple butter (Smucker's
brand is good)—makes them extra moist and flavorful.

Makes 1 dozen muffins

ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy

Ingredients:

1/2 cup raisins
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon 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 or 1/4 cup Splenda Sugar Blend for
Baking
1/4 cup canola oil
3 tablespoons molasses
1 cup finely diced peeled apple

Directions:

1. Preheat oven to 375°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray. Place raisins in a small bowl and cover with hot water. Set aside.

2. Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.

3. Whisk egg, milk, apple butter, brown sugar (or Splenda), oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the prepared pan (the cups will be very full).

4. 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.

NUTRITION INFORMATION: Per muffin: 197 calories; 6 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 35 g carbohydrate; 4 g protein; 4 g fiber; 144 mg sodium; 221 mg potassium. Nutrition bonus: Fiber (16% daily value). 2 Carbohydrate Servings Exchanges: 2 starch, 1 fat Per muffin with Splenda: 2 Carbohydrate Servings; 187 calories, 31 g carbohydrate

TIP: Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on Defrost for about 2 minutes.