Upper Crust Bakery Apple-Bran Muffins
Yields 24
Write a review
Print
Ingredients
  1. 1/2 cup Sue BeeĀ® Honey
  2. 1 teaspoon vanilla
  3. 4 large eggs
  4. 2 (8 ounce) cartons yogurt
  5. 1 cup buttermilk
  6. 1/2 cup applesauce
  7. 1/4 cup apple cider
  8. 1/2 cup dried apple
  9. 1/2 cup chopped walnuts
  10. 1/2 cup raisins
  11. 1/4 cup molasses
  12. 1 cup brown sugar
  13. 2/3 cup oil
  14. 3/4 teaspoon salt
  15. 2 teaspoons baking soda
  16. 2 teaspoons baking powder
  17. 2 1/2 cups of pure natural bran
  18. 1 1/2 cups rolled oats
  19. 1 cup bread flour
  20. 1 1/3 cups stone ground whole wheat flour
  21. 1/2 teaspoon ground cinnamon
  22. 1/4 teaspoon ground nutmeg
  23. 1/2 lemon, rind of
Instructions
  1. In a large bowl blend together the dry ingredients.
  2. In a separate bowl, combine the wet ingredients, and mix well.
  3. Add the wet ingredients to the bowl with the dry ingredients, and mix until the dry ingredients are just moistened.
  4. Do not overmix.
  5. Refrigerate batter overnight.
  6. Muffin batter can be kept refrigerated for about 1 week.
  7. To bake, spray the top of the muffin pan with non-stick spray.
  8. Line the cups with paper liners.
  9. Fill each cup to the rim with muffin batter.
  10. Bake at 400 F.
  11. 25-30 minutes.
  12. Muffins are done when firm and just lightly colored around edges.
  13. The tops will overflow when baked to meet other muffins.
  14. Cut apart to serve.
  15. For standard size muffins, fill cups 2/3 full.
  16. Brush tops with warm Sue Bee Honey, if desired, while still warm.
Sue Bee Honey http://suebee.com/