Apple Bran Muffins

This recipe is from another favorite cook-book of mine, "Power Foods" by the boss her selves (Martha Stewart)

I make it when we crave something different and a little bit on the sweet side for breakfast but still not to unhealthy and filling enough to keep us going until lunchtime.

Ingredients;


2 cups unsweetened applesauce
About 1/2 cup pitted and chopped dates
1 cup wheat bran
1/2 cup low fat buttermilk
1 large egg
2 tbsp honey
1 tbsp grated fresh ginger
1/2 tsp pure vanilla extract
1/2 cup plus 2 tbsp all-purpose flour
2 tbsp ground flaxseed
1 1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground allspice
1/4 cup old-fashioned rolled oats (not instant)

Vegetable oil cooking spray if you're not using muffin baking cups like I did.

Cook applesauce and dates in a saucepan at medium heat until mixture is reduced to 1 1/4 cup. Make sure you stir frequently to make sure it doesn't burn. This takes about 15 to 20 minutes. Transfer to a bowl and let cool.

When the applesauce mix has cooled completely add bran, buttermilk, egg, honey, ginger and vanilla and stir to combine. Let the mixture rest for about 10 minutes.

In another bowl whisk together flour, flaxseed, baking soda, salt, allspice and oats then add to the applesauce mixture and blend.

Either coat two muffin pans with the cooking spray or use the baking cups. Spoon the batter into the prepared cups, filling each to the brim.

Bake at 375F, rotating the tins halfway through, until a tester comes out clean, about 20 minutes.
Let cool completely in the tins on wire rack.

Can be stored in an airtight container at room temperature for up to 3 days but they are most likely gone before that!!!