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Bob's Bran Apple Muffins

Whole wheat flour, germ and bran make the fiber count of these little muffins very high, and if you choose not to peel the apples it will be even higher. Both olive oil and walnuts provide heart healthy monounsaturated fat instead of saturated, hydrogenated, or more omega 6 polyunsaturated. It's perfect with butter and honey, a cup of sweetened yogurt and fruit for breakfast, or with jelly as an afternoon snack for the kids. Make extra to freeze to save yourself time another day.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Ingredients Method

Ingredients
  

  • 1/2 cup(s) olive oil
  • 5 tbsp butter softened
  • 1/2 cup(s) molasses
  • 1/2 cup(s) brown sugar or sucanat
  • 2 tsp vanilla extract
  • 3 egg(s) slightly beaten
  • 2 cup(s) buttermilk or 1c. milk w/ 2 tsp. lemon juice
  • 1 cup(s) wheat germ
  • 1 cup(s) wheat bran
  • 2 1/2 cup(s) whole wheat pastry flour
  • 2 tsp baking soda
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tbsp cinnamon
  • 2 apple(s) diced 1/2" pieces, peeling optional
  • 1/2 cup(s) walnuts chopped coarsely or fine

Method
 

  1. Preheat oven to 400 degrees. Grease two 12 cup muffin pans.
  2. In a mixing bowl combine the oil, butter, molasses, sugar, vanilla, eggs, buttermilk, wheat germ and wheat bran.
  3. In a separate bowl combine the flour, baking soda and powder, salt and cinnamon. Set aside.
  4. Peel and cut apples, then add to wet ingredients along with walnuts. Sprinkle dry ingredients over top and mix just until combined.
  5. Can be covered and kept in refrigerator overnight if desired. Otherwise, fill 20 of the muffin cups and bake for 15 min., or until toothpick comes out clean. (adapted from Bob's Red Mill "Favorite Bran Muffins w/ Apples and Walnuts")