UPPER CRUST BAKERY DOUBLE APPLE-BRAN MUFFINS

UPPER CRUST BAKERY DOUBLE APPLE-BRAN MUFFINS image

Number Of Ingredients 23

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1 cup brown sugar, packed
¾ teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2-1/2 cups pure bran
1-1/2 cups rolled oats
1-cup bread flour
1-1/3 cups stone-ground whole-wheat flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
2/3 cups oil
½ cup honey
¼ cup molasses
1-teaspoon vanilla
4 large eggs
2-8 ounce cartons yogurt
½ cup walnuts (optional)
½ cup raisins (optional)
Peel of ½ lemon
1-cup buttermilk
½ cup applesauce
¼ cup apple cider
½ cup dried apples, diced

Steps:

Blend together brown sugar, salt, baking soda, baking powder, bran, rolled oats, bread flour, whole-wheat flour, cinnamon and nutmeg in a large bowl. In a separate bowl, combine oil, honey, molasses, vanilla, eggs, yogurt, buttermilk, applesauce, cider, apples, walnuts, raisins and lemon peel. Blend well. Blend yogurt mixture into flour mixture, just until dry ingredients are moistened. Do not over-mix. Refrigerate overnight. (Muffin batter can be kept refrigerated for about 1 week). To bake, spray top of muffin pan with non-stick spray. Line cups with paper liners. Fill each cup to rim with batter. Bake at 400 degrees 25- 30 minutes. Do not over-bake. Muffins are done when firm and just lightly colored around edges. Tops will overflow when baked to meet other muffins. Cut apart and serve. (For whole individual muffins, fill 2/3 full.) *Makes 24 muffins.