Apple Butter Bran Muffins

Apple Butter Bran Muffins
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 134.9
  • Total Fat: 2.2 g
  • Cholesterol: 16.3 mg
  • Sodium: 14.3 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.6 g

View full nutritional breakdown of Apple Butter Bran Muffins calories by ingredient
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Introduction

I found a recipe in my "type up and post" pile (it's huge!) without a name, accreditation or any hint as to what it was supposed to make - with the exception of a baking temperature and time. I knew that if I had kept the recipe around, chances were I had a photo of it somewhere, and when I couldn't find it in my photostream I scoured my computer and found my answer - lurking in a forgotten folder! So my Apple Butter Bran Muffins have been rescued - good thing too because they were awesome! I found a recipe in my "type up and post" pile (it's huge!) without a name, accreditation or any hint as to what it was supposed to make - with the exception of a baking temperature and time. I knew that if I had kept the recipe around, chances were I had a photo of it somewhere, and when I couldn't find it in my photostream I scoured my computer and found my answer - lurking in a forgotten folder! So my Apple Butter Bran Muffins have been rescued - good thing too because they were awesome!
Number of Servings: 14

Ingredients

    1 cup flour
    1 cup whole wheat flour
    1/2 cup spelt (or wheat) bran
    1 tbsp baking powder
    1/2 tsp salt
    1 tsp allspice
    1 tbsp cinnamon
    1/4 cup brown sugar
    1/3 cup apple butter
    1 egg
    3/4 cup 2% milk
    1/4 cup whole flaxseed
    1/4 cup toasted buckwheat kernels (kasha)

Directions

Preheat oven to 400F, grease or line 14 muffin cups.
In a medium bowl, whisk together flours, bran, baking powder, salt, allspice and cinnamon. Set aside.
In a large bowl, beat together brown sugar, apple butter, egg and milk.
Stir in the flour mixture until just blended, then add the flaxseed and kasha and fold in.
Bake for 25 minutes. Cool in the tin 5 minutes before unmoulding onto a rack and cooling completely.

Number of Servings: 14

Recipe submitted by SparkPeople user JO_JO_BA.

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