These muffins are nutritious and truly delicious. They freeze well and can be reheated in a microwave oven for a fast breakfast. Add them still frozen to sack lunches for school. They will thaw out in time for lunch and still be moist and fresh-tasting.
Because the apple butter is also an ingredient in the muffins, I am giving you that recipe first. The apple butter not only is a wonderful spread for these muffins, it also is great on toast, pancakes and waffles. Try it as a healthy topping on yogurt and ice cream for dessert.
APPLE BUTTER
Preparation time: 10 minutes
Cooking time: 25 minutes
Yield: 2 cups
1/4 pound (2 cups) dried, unsulfured sliced apples
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
2 cups unsweetened apple juice
1. Combine all ingredients in large saucepan; heat to boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally. Remove from heat; let cool to room temperature.
2. Spoon mixture into blender or food processor; blend until smooth. Refrigerate in tightly covered container up to several weeks.
Nutrition information per 2 tablespoons:
Calories ……….. 32 Fat ……….. 0.7 g Sat. fat …….. 0 g
Cal./fat ……….. 2% Chol. ………. 0 mg Sodium ……… 7 mg
Carb. …………. 8 g Protein ……… 0 g Fiber ……… 0.7 g
APPLE BUTTER BRAN MUFFINS
Preparation time: 20 minutes
Softening time: 10 minutes
Cooking time: 35 minutes
Yield: 12 muffins
2 ounces (1 cup) diced, unsulfured dried apples
1 cup unsweetened apple juice
1 1/2 cups uncooked 4-grain cereal
3/4 cup each: unprocessed wheat bran, raisins
1 cup buttermilk
1 cup apple butter, see recipe
1 1/2 cups whole-wheat flour
2 teaspoons each: baking powder, baking soda
1/2 teaspoon each: salt, ground cinnamon
2 eggs
1 teaspoon vanilla extract
1/2 cup canola oil
1. Heat oven to 375 degrees. Spray muffin tin with cooking spray; set aside. Combine diced apples and apple juice in small bowl; allow to soften 10 minutes.
2. Combine cereal, bran, raisins and buttermilk in large mixing bowl. Stir in apple butter; mix well. Add dried apple/apple juice mixture; mix well. Add flour, baking powder, baking soda, salt and cinnamon; set aside.
3. Combine eggs, vanilla and oil in small bowl; beat lightly. Add to apple/bran mixture; stir just until ingredients are moistened; do not overmix.
4. Divide batter among muffin cups, heaping batter above edge of cups. Bake until sharp knife inserted into center of a muffin comes out clean, about 35 minutes. Cool on wire rack.
Nutrition information per muffin:
Calories ………… 250 Fat ………… 11 g Saturated fat .. 1.1 g
% calories from fat .. 39 Cholesterol … 35 mg Sodium …….. 465 mg
Carbohydrates …… 38 g Protein ……… 5 g Fiber ………… 5 g
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