It’s always a good idea to try and get more fiber into your diet. Here I’ve used oat bran and a few leftover apples for a light bran muffin that everyone loved. It’s a hybrid between the recipe on the Quaker oat bran box and my standard muffin recipe. Soaking the oat bran first keeps it from drying out the muffins as they bake.
Apple Oat Bran Muffins, Makes about a dozen
1-1/2 c. oat bran
1/2 c. milk
2 T. olive oil
1 egg + 1 egg white
1/2 c. brown sugar
2 t. vanilla
1/3 c. unsweetened applesauce
2 T. milled flax seeds
3/4 c. unbleached all-purpose flour
3/4 c. whole wheat flour
2 t. cinnamon
2 t. baking powder
2 large apples, peeled and chopped
Warm the milk and add the oat bran. Let stand for 15 minutes. Preheat the oven to 400.
Beat the eggs and add the brown sugar.
Add the oil and vanilla.
Stir in the oat bran mixture and applesauce.
Add the dry ingredients and the chopped apples, stir.
Divide between greased muffin cups and sprinkle the tops with a little cinnamon sugar if you like.
Bake for about 15 minutes.
Serve warm with butter. Leftovers may be wrapped and frozen.