Adapted from Williams-Sonoma Essentials of Healthy Cooking
Yields 10 muffins
-1 cup all purpose flour (you may be tempted to go all whole grain, but I find this balances out the heartiness of the bran)
-1 cup wheat or oat bran
-1/2 cup raw sugar
-1/4 cup nonfat dry milk (this can be found in the baking aisle)
-2 1/2 teaspoons baking powder
-1 teaspoon cinnamon
-1/2 teaspoon kosher salt
-1 small apple (I used a macintosh), peeled, cored, and finely diced
-1/2 cup chopped pitted dates
-1/2 cup skim milk
-1/2 cup unsweetened apple sauce or homemade
-1/4 cup walnut oil
-1 large egg
-1 teaspoon vanilla extract
Preheat the oven to 375 degrees F. Spray 10 standard muffin cups with cooking spray. (I prefer this over using paper liners since I sometimes find that low fat muffins get stuck to the paper and you lose a lot of the muffin.) Fill unused cups one-third full with water to prevent the muffin pan from warping.
In a large bowl, stir together the flour, bran, sugar, dry milk, baking powder, cinnamon and salt. Add the apple and dates and toss to coat with the dry ingredients.
In another bowl, whisk together the remaining ingredients until blended. Pour the wet ingredients into the dry and stir just until blended to avoid overmixing. Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
Bake the muffins until they are lightly browned and a toothpick inserted in the center comes out clean, about 20-25 minutes. Let cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let them cook completely. They will in a sealed container at room temperature for 2-3 days or the freezer for up to two months.