Apple & Raisin Muffins

I promise I bake things other than muffins. Really. I might even bake cookies this weekend! (My friend’s birthday is on Valentine’s Day.) First I have to address these muffins, though. Just look how delightful!

These are my take on Konosur’s version of Ina Garten’s muffins. They’re so far from the original recipe, though, that it’s kinda amusing.

But OMG these are so good.  I’ll be the first to admit that healthy baking just doesn’t work as well as the regular stuff, but these are a most unexpectedly fabulous exception.  Despite being made with whole-wheat flour and bran, these are still light.  Despite having no butter or oil, they are still moist.  Then they’re sweet without being overly sweet.  And oh! the cinnamon and honey are perfect in combination with the apples and raisins!  If you need an introduction to a good-for-you breakfast, this is it.

Apple & Raisin Muffins
yields 9

Preheat oven to 375 degrees.  Prepare muffins cups. 

3/4 c whole wheat flour
1/2 c wheat bran
1/4 c light brown sugar
1/2 tsp each baking powder and baking soda 
1 tsp cinnamon 

Whisk together dry ingredients.

1 egg
1/4 c unsweetened applesauce 
1/2 c nonfat milk
3/4 tsp vanilla (just guess)

Whisk together wet ingredients.  Fold into dry ingredients.

1 medium apple, diced
1/4 c raisins
1/4 c wildflower honey (I may reduce this to 3 Tbs next time)

Fold remaining ingredients into batter carefully (nuts would be a good addition as well).  Nearly fill muffin cups (these will puff up a bit).

Bake 22-25 minutes (mine took about 24 min).  Let sit in cups for a minute, then remove to cool on wire racks.

Have a happy, healthy, and super-tasty Valentine’s weekend!  I know I will.  :)