This is one of my favorite bran muffin recipes, handed down from my mom. I made a few tweaks to make it even healthier. Add some raisins for a touch of sweetness.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
Mix together brown sugar, applesauce, canola oil, egg, vanilla extract, and salt in a large bowl.
Mix flour, bran, flax, baking soda, and baking powder in a separate bowl. Add bran mixture to applesauce mixture. Add milk and stir until thoroughly combined. Pour batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 13 minutes.
Per Serving: 151 calories; protein 3.6g; carbohydrates 22.1g; fat 6.6g; cholesterol 15.3mg; sodium 287.9mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.