Upper Crust Bakery Apple-bran Muffins

Upper Crust Bakery Apple-bran Muffins

Time: 1 hrs 30 mins

Ingredients

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

Directions

  • 1 In a large bowl blend together the first ten (dry) ingredients.
  • 2 In a separate bowl, combine the remaining ingredients (wet ingredients), and mix well.
  • 3 Add the wet ingredients to the bowl with the dry ingredients, and mix until the dry ingredients are just moistened.
  • 4 Do not overmix.
  • 5 Refrigerate batter overnight.
  • 6 Muffin batter can be kept refrigerated for about 1 week.
  • 7 To bake, spray the top of the muffin pan (s) with non-stick spray.
  • 8 Line the cups with paper liners.
  • 9 Fill each cup to the rim with muffin batter.
  • 10 Bake at 400 degree F.
  • 11 25-30 minutes.
  • 12 Muffins are done when firm and just lightly colored around edges.
  • 13 The tops will overflow when baked to meet other muffins.
  • 14 Cut apart to serve.
  • 15 For standard size muffins, fill cups 2/3 full.
  • 16 Brush tops with warm honey, if desired, while still warm.
  • 17 Makes about 24 muffins.
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