PrintTo save a little time in the morning, you can put together all of the dry ingredients ahead of time. Combine all of the ingredients in step 2 and store them in a zip-seal bag in the freezer. 
When it’s time to make the muffins, preheat the oven, prepare the muffin tins, and continue with step 3.
Ingredients
1 1/2 cups flour
1/2 cup wheat bran
1 tablespoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1 cup buttermilk
1/2 cup packed dark brown sugar
3 tablespoons extra-light olive oil
1 large egg
Zest of 1 orange
1 cup diced unpeeled Granny Smith apple
1 tablespoon granulated sugar
1. Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine the flour, bran, baking powder, salt, 1/2 teaspoon of the cinnamon, the ginger, and baking soda. Make a well in the center of the flour mixture.
3. In a medium bowl, whisk together the buttermilk, brown sugar, oil, egg, and orange zest. Pour the buttermilk mixture into the flour mixture, stirring until just combined. Fold in the apple. Do not overmix.
4. In a small bowl, stir together the granulated sugar and remaining ¼ teaspoon cinnamon.
5. Spoon the batter into the muffin cups. Sprinkle the cinnamon-sugar on top. Bake 12 to 15 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean. Makes 12 muffins
Cinnamon-Pear Bran Muffins Substitute 1 cup diced Bartlett pear for the apple. Use lemon zest in place of orange zest.
Nutrition Facts
| per muffin | |
| calories | 153 |
| total fat | 4.3g |
| saturated fat | 0.7g |
| cholesterol | 18mg |
| dietary fiber | 2g |
| carbohydrate | 27g |
| protein | 3g |
| sodium | 212mg |
good source of: selenium
F.Y.I.
Bran is the indigestible outer husk of wheat (as well as other cereal grains) and is one of the best sources of dietary fiber. Fiber plays a role in weight control by promoting a feeling of fullness.
If you are concerned about sodium levels, be sure to read this before preparing this recipe:Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.
