The diced apples in these oat bran muffins offer a pleasant, unexpected sweetness.
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
Nutritional analysis per muffin:
Calories 81 (38% from fat) • carb. 11g • pro. 2g
- fat 4g • sat. fat 2g • chol. 16mg • sod. 143mg
- calc. 36mg • fiber 1g
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.