(12 standard muffins)
It's been a while since I made muffins, but I was craving some for breakfast this morning. This is a variation of my Bran Muffins; these are wonderfully moist.
1 cup whole wheat pastry flour
3/4 cup wheat bran
1/4 cup ground flaxseed
1 1/2 tsp ground cinnamon
1 tsp lemon zest, finely minced
1 tsp baking powder
1 tsp baking soda
1 granny smith apple, cored and chopped
1/3 cup agave nectar or honey
2 tbsp blackstrap molasses
1 cup unsweetened applesauce
1/3 cup buttermilk or plain yogurt
1/4 cup olive or canola oil
Preheat oven to 350°F. Line a standard 12 cup muffin tin with paper or grease and set aside.
Combine the flour, bran, flaxseed, cinnamon, lemon zest, baking powder and baking soda in a bowl. Mix well. Add the chopped apples and stir to combine. Set aside.
In another bowl or large measuring cup whisk together the agave nectar, molasses, applesauce, buttermilk, oil and egg. Pour this over the dry ingredients and stir until just combined.
Bake for about 25-30 minutes or until a toothpick inserted into the centre of a muffin comes out clean.