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Vanilla Apple Bran Muffins Recipe

A hint of vanilla and apple sweetens the flavor of these moist and tender muffins. Tony Flores bakes them up in no time flat for a hearty morning treat in Edinburg, Texas.

This recipe is:

Diabetic Friendly

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Vanilla Apple Bran Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

2-1/2 cups bran flakes, crushed
1-1/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup buttermilk
1/4 cup canola oil
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1 medium McIntosh apple, peeled and shredded

Directions

In a large bowl, combine the bran flakes, flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the egg, buttermilk, oil, syrup and vanilla. Stir into dry ingredients just until moistened. Fold in apple.
Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 muffin equals 160 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 241 mg sodium, 26 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Apple Bran Muffins in Simple & Delicious January/February 2007, p47

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas