These muffins? They're the bee's knees. Seriously, I can't think of a more perfect way to describe them. Sweetened with honey, crunchy with walnuts, moist with homemade applesauce and filled with bran (just in case you didn't think they were healthful enough already) they were a breakfast delight.
Some time ago I found a recipe for bran muffins that I really wanted to make, but couldn't find any bran in the local grocery store. By the time I got to town to a real grocery store that carried it (You wouldn't think that bran was so exotic, would you?) I had lost the recipe. Thankfully there was another recipe on the side of the Bob's Red Mill bag. Though it wasn't what I originally set out to make, with just a few changes it ended up being just what I wanted.
So do you think it's probably a good thing that these are now in my back yard? I have a feeling I'm going to be needing some of the fruits of these hive denizens' labors. Think they'll share? (more on these new additions later...)
Honey Apricot Bran Muffins
adapted from a recipe for Moist Molasses Bran Muffins from Bob's Red Mill
1 cup wheat bran
1 1/2 cups whole wheat flour
1/2 cup finely chopped dried apricots (I used a generous 1/2 cup)
1/2 cup chopped walnuts
1 tsp. baking powder
1 tsp. baking soda
1 cup milk
1/2 cup honey
3/4 cup applesauce
2 Tblsp. oil
2 eggs, beaten
- Preheat oven to 400F
- Combine wheat bran, flour, baking soda and baking powder.
- Stir in fruit and nuts. (Make sure you coat the apricots well with the flour mixture to keep the pieces from sticking together.)
- In a small bowl, blend together applesauce, milk, honey, oil and the eggs.
- Pour wet ingredients into the dry and stir until just moistened.
- Spoon into greased muffin tins (or paper baking cups) and bake for 15-20 minutes.
- Yields 12 muffins