Is your mouth watering yet?

Muffins have never been one of my favorite foods. I’m not really sure why as my mother used to make them back when I was growing up and I ate them just fine. Anyway, since I seldom crave muffins, I’ve never bothered baking them. Recently, however, I purchased a new cookbook and found a muffin recipe whose picture made me start to salivate uncontrollably. So, yes, I felt obligated to whip up a batch and try them out. The result? They tasted every bit as good as they looked.

Sometime later I wondered whether or not I could make this particular muffin recipe healthier while preserving the flavor of the original. The following is the end result. Enjoy!!

Healthy All-Bran Fruit Muffins
Makes 6 large or 12 small muffins

• 3/4 Cup All-purpose White Flour2 Tablespoons Ground Flaxseed (optional)
• 1/2 Cup Whole Wheat Flour1 Cup Buttermilk
• 1 Cup All-Bran or Bran Buds1 Egg
• 1/3 Cup Packed Brown Sugar1 Apple - peeled and shredded
• 2 1/4 teaspoons Baking Powder3/4 Cups frozen or fresh Blueberries (optional)
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Cinnamon
• 2 Tablespoons Olive Oil (vegetable or canola oil may be used)

• In a large bowl, stir together white flour, wheat flour, All-Bran, brown sugar, baking powder, soda, salt, nutmeg, cinnamon and ground flaxseed. Add Buttermilk, Egg, and Oil. Stir until just moistened. Add shredded apple and blueberries, if desired, and combine with rest of the ingredients.
• Spray muffin tins with non-stick spray. Spoon batter into each cup–about 2/3 to 3/4 Full.
• Bake in preheated 375º oven for 20-22 minutes or until an inserted toothpick comes out clean.

—————————————————–

These muffins freeze well and make a great snack.