You know how sometimes, you make a recipe and it is completely, surprisingly good, and then you get obsessed and make it four times in the next week? That's how I am about these muffins. Except a recipe makes twelve, so I've only made them twice. Even including my recent muffins for dinner episode, forty-eight in one week is a bit much. Anyway, they're a Weight Watchers recipe, so I was skeptical at first, but they're moist and sweet and well, they're bran muffins. Adding whole wheat flour isn't going to change them that much.
Apple Bran Muffins
Adapted from here
1 cup whole wheat flour
2/3 cup uncooked wheat bran
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup butter, softened
2/3 cup brown sugar
1 large egg
1 cup buttermilk (I just add lemon juice to regular milk and let it sit, since I never think ahead enough to have buttermilk on hand)
1 medium-to-large sized apple, peeled and diced
1. Preheat oven to 400 degrees.
2. Combine flour, wheat bran, salt, baking soda and cinnamon.
3. In a separate bowl, cream together the butter and the sugar, add egg and beat thoroughly.
4. Add 1/3 of bran mixture and 1/3 of buttermilk, mix until just combined. Continue, alternating bran mixture and buttermilk. Fold in apples.
5. Add to prepared muffin tins. Place in middle rack of oven, and cook until a toothpick inserted in the center of a muffin comes out clean, about fifteen to twenty minutes.
I like to eat them and pretend I'm still in San Francisco, where I used to go here to eat a bran muffin and drink a cup of tea before work on Tuesdays and Thursdays.