Apple Oat Bran Muffins

Nonstick cooking spray

1            cup oat bran

½           cup unbleached, all-purpose flour

½           cup whole-wheat flour

1½         tablespoons baking powder 1½  teaspoons ground cinnamon

½           teaspoon kosher salt

6            tablespoons (¾ stick) unsalted butter, cut into 1-inch pieces and at room temperature

¼           cup, plus 2 tablespoons packed light brown sugar

1            large egg

1            cup buttermilk

1            teaspoon pure vanilla extract

½               cup applesauce

1            Granny Smith apple, peeled, cored and cut into ½-inch cubes

½           cup roughly chopped walnuts

Preheat oven to 375°F. Line muffin/cupcake pan with paper liners. Generously spray liners with nonstick cooking spray. Set aside.

Stir together the oat bran, flours, baking powder, cinnamon and salt in a small bowl. Reserve.

Put butter and sugar into the Cuisinart®  mixing bowl. Insert the flat mixing paddle and mix on Speed 2 to slightly break up, then increase to Speed 5 to cream until light and fluffy, about 2½ to 3 minutes. Scrape down the entire bowl if necessary.

Decrease speed to 3 and add the egg. Mix until fully incorporated. Scrape down the entire bowl.

Decrease speed to 2 and add the reserved flour mixture. Mix until combined. Scrape the bowl. Add buttermilk and vanilla extract. Mix until combined, about 1 minute.

Decrease speed to 1 and fold in the applesauce. Add the cubed apples and walnuts and mix to fold in.

Scoop batter evenly into prepared muffin/ cupcake pan. Bake until deep golden in color and a cake tester comes out completely clean.

Remove from oven and cool on wire rack until very cool, about 15 minutes; remove from pan and allow to cool completely.

TIP: The liners will remove more easily the longer the muffins cool.