Autumn’s favorite fruit is put to good use in these bran muffins, which bake up moist and tender from both grated and diced apples. If you’re eating them the same day you make them, you can grate all the apples.
|Butter (for the pan)|
|¾||cup coarse wheat bran|
|1||teaspoon baking powder|
|½||teaspoon baking soda|
|1||teaspoon ground cinnamon|
|⅛||teaspoon freshly grated nutmeg|
|3||medium baking apples (see box, Page 19)|
|½||cup canola oil|
|⅔||cup chopped walnuts (optional)|
|Cinnamon-sugar made by mixing
1 tablespoon sugar with ½ teaspoon ground cinnamon
1. Set the oven at 350 degrees. Butter a standard (preferably nonstick) 12-cup muffin pan.
2. In a bowl, whisk together the flour, bran, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Peel the apples. Using a large-holed grater, grate 1 apple down to the core into a large bowl. Chop the remaining 2 apples into ½-inch dice.
4. In another bowl combine the apples, ¾ cup sugar, eggs, and oil. Add the bran mixture to the apple mixture and stir just until blended. Fold in the walnuts, if using. Spoon the batter into 12 muffin cups. Sprinkle the tops with cinnamon-sugar.
5. Bake the muffins for 24 minutes or until they are firm and golden. Lisa Zwirn