Making muffins is a fun way to use up apples after a successful trip to the orchard. Enlist the kids’ help in the kitchen, and they are sure to gobble up the results. This version is a good compromise between healthy and indulgent. It’s chock-full of whole grains and loaded with fiber. Yet the dark brown sugar and streusel topping make them seem like a special treat. Serve them for breakfast or an afternoon snack. And don’t forget to freeze some of this large batch for later.
|4||tablespoons (½ stick) unsalted butter, melted, plus some for the pans|
|2||cups oat bran|
|1||cup dark brown sugar|
|1¾||cups whole wheat flour|
|2½||teaspoons baking soda|
|¼||teaspoon ground nutmeg|
|½||teaspoon ground cinnamon|
|½||cup unsweetened applesauce|
|2||eggs, lightly beaten|
|½||teaspoon vanilla extract|
|2||medium apples, peeled and shredded (about 1 cup)|
|1||cup old-fashioned oats|
|½||cup golden raisins|
|¼||cup granulated sugar|
1. Set the oven at 350 degrees. Have on hand 2 buttered muffin tins. In a medium bowl, whisk together oat bran and buttermilk. Let stand for 15 minutes.
2. In a large bowl, whisk together ¾ cup dark brown sugar, 1 cup whole wheat flour, baking soda, salt, nutmeg, and cinnamon.
3. In another bowl, combine applesauce, eggs, and vanilla.
4. Combine oat bran mixture with dry ingredients. Stir. Add wet ingredients. Stir until combined.
5. With a rubber spatula, fold in apples, oats, and raisins. Divide the batter among the cups.
6. In a bowl, combine ¾ cup whole wheat flour, ¼ cup dark brown sugar, granulated sugar, and ¼ cup melted butter. Stir with a fork to make crumbs.
7. Sprinkle streusel topping on each muffin. Bake for 15-18 minutes or until a skewer inserted into the center comes out clean. Set the muffin pans on a wire rack to cool.
Karoline Boehm Goodnick can be reached at email@example.com