32
      Sunday
      44 / 27
      Monday
      34 / 30
      Tuesday
      35 / 22

      Sunday Brunch: Double Apple Biscuits

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      Double Apple Bran Muffins

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      {}{}{} Yield: 12 servings (serving size: 1 muffin)

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      Ingredients

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      {}{}{} 1/2 cup packed brown sugar

      {}{}{} 1/4 cup butter, softened

      {}{}{} 1 large egg

      {}{}{} 1 large egg white

      {}{}{} 3/4 cup fat-free milk

      {}{}{} 1/4 cup unsweetened applesauce

      {}{}{} 1 tablespoon molasses

      {}{}{} 1/2 teaspoon vanilla extract

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      {}{}{} 1 cup all-purpose flour (about 4 1/2 ounces)

      {}{}{} 1 1/2 cups oat bran

      {}{}{} 1 1/2 teaspoons baking powder

      {}{}{} 3/4 teaspoon salt

      {}{}{} 1/2 teaspoon ground cinnamon

      {}{}{} 1/2 cup coarsely chopped, peeled Granny Smith apple

      {}{}{} 2 teaspoons turbinado sugar (optional)

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      Preparation

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      Preheat oven to 400.

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      Place 12 paper muffin cup liners in muffin cups; set aside. Combine brown sugar and butter in a medium bowl; beat with a mixer at medium-high speed until light and fluffy (about 5 minutes). Add egg; beat 1 minute or until well blended. Beat in egg white until well blended. Add milk, applesauce, molasses, and vanilla extract; beat on low speed until well blended.

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      Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, bran, baking powder, salt, and cinnamon in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Gently stir in apples.

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      Spoon batter evenly into prepared muffin cups. Sprinkle evenly with turbinado sugar, if desired. Bake at 400 for 18 minutes or until muffins spring back when touched lightly in center.

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