College Cooking Tips
If you mix the batter until it is a consistent texture the muffins will be tough. You should just FOLD the dry and wet ingredients together leaving some lumps. Those lumps will hydrate during the cooking and result in a tender muffin.
Applesauce Bran Muffins
Heat oven to 350 degrees. Makes 24 medium muffins.
Mix dry ingredients together in a large bowl:
- 1-1/2 cups whole-wheat pastry flour
- 1-1/2 cups white flour
- 2/3 cup brown sugar
- 2 tsp. cinnamon
- 2 Tbs. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups bran
(Not bran cereal. It’s too expensive and highly processed, so it’s less nutritious. You can buy bran in the grocery store near the baking ingredients.)
In a separate bowl mix wet ingredients together:
- 1 cup buttermilk – (If you don’t have buttermilk, add 1 Tbs. vinegar to 1 cup regular milk. Stir until thick.)
- 1 cup applesauce
- 2/3 cup oil
- 2 eggs
- 1 cup craisins
- 1 cup nuts
Pour the wet mixture into the dry mixture.
Gently fold together with a rubber spatula or wooden spoon. Do not over mix or your muffins will be tough.
Thoroughly grease muffin tin with canola oil on a piece of paper towel.
Fill muffin tin 3/4 full (you need allow room for the muffins to rise as they bake)
Bake for 20 minutes @ 350 degrees
These freeze well and reheat in a toaster oven quickly for breakfast.