- 1/2tsp baking powder
- 1/2tsp baking soda
- 1/2tsp sea salt
- 1c whole wheat pastry flour
- 1.5c pureed apple, skins & all (use appx 1tsp lemon juice & 2tsp water during puree)
- 2/3c brown sugar
- 1 egg
- 1/2tsp vanilla extract
- 1c milk
- 1c wheat bran
- 1/2cup mix of oats, wheat flakes, wheat germ and ground flax
- 1/2c dried cranberries
Holy Jesus in Heaven, these are freaking delicious. I wish I would have remembered to try shredded carrot. Gah. Next time.
I think it’s the apple that makes them so moist. They’re delicate and springy and moist and delicious and tempting and even fairly low in calories!
(note: I use a straight-sided cast iron muffin pan. They’re not very big and the recipe above yields 18 muffins)
Jesse’s Muffin from same recipe: