These bran muffins use buttermilk and applesauce to achieve a moist crumb. Bran and whole wheat flours make a nutty flavor base for diced peaches.
Adapted from The Healthy Oven Baking Book.
- 1 cup wheat bran bud cereal such as All Bran Buds
- 1 1/4 cups buttermilk
- 2/3 cup whole wheat flour
- 2/3 cup flour
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1 egg
- 1/4 cup unsweetened apple sauce
- 2 teaspoons canola oil
- 1 teaspoon vanilla extract
- 1 cup diced peaches, from about 1 large peach
Adjust oven rack to middle position and preheat oven to 350°F. Line 16 muffin cups with paper liners. In a small bowl, combine bran buds and buttermilk; let stand 5 minutes.
In a medium bowl, whisk together wheat flour, flour, baking soda, and salt; set aside. In a large bowl, whisk together sugar and egg until frothy. Add apple sauce, canola oil, and vanilla, and whisk until combined. Whisk in buttermilk mixture.
Add dry ingredients to bowl and stir to combine. Stir in peaches. Fill each muffin cup 3/4 full with batter. Bake until a cake tester inserted into the middle of a muffin comes out clean, about 20 minutes. Let cool for 10 minutes in pan then remove to a wire rack to finish cooling.
Whisk, muffin tin