The concept of 'you're supposed to have a few lumps in the batter' was part of the reason I was never really into muffins. Even though it's the way it should be, it just never felt right. The problem is, I tend to view cake batter as the standard of what batters should be and most of the time, that is not how muffin batter looks like... unless of course it is a cupcake in disguise.
Anyway, not only did Steph of Steph Chows inspire me to bake muffins again, but she led me into the direction of the healthy variety. And yes, healthy muffins can actually taste good! I still have this fear that I'll end up with bricks if I bake with whole wheat flour so I found a recipe from my high school food and nutrition class that uses all purpose flour and wheat bran instead. I made half the recipe (which is the version I posted) and ended up with 11 squat muffins. Now that these are a keeper, I'll make the full recipe next time.
These were delicious and reminded me of apple pie, which was perfect for breakfast!
Apple Bran Muffins
3/4 cup flour
1/2 cup wheat bran
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup unsweetened applesauce
3 tbsp oil
1/3 cup brown sugar
1 cup of chopped apple
1. Preheat oven to 375, grease muffin tin
2. Mix flour, wheat bran, baking powder, cinnamon, salt in a bowl
3. Whisk applesauce, egg, oil, brown sugar until combined
4. Add chopped apples into wet mixture
5. Add wet mixture into dry mixture and fold until combined
6. Bake for 18-22 minutes or until a toothpick inserted the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before removing to cool on an oven rack.