Day 63 Apple Butter Bran Muffins

Apple Butter Bran Muffins

1/4 Cup Dried Cranberries
1/4 Cup Dried Currants
3/4 Cup Whole Wheat Flour
3/4 Cup All Purpose Flour
2 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
3/4 Oat Bran
1 Egg Equivalent (1 Tablespoon Ground Flaxseed, 3 Tablespoons Water, 1 Teaspoon Potato Starch)
1/2 Non Dairy Milk
1/2 Cup Apple Butter
1/2 Cup Brown Sugar
1/4 Cup Canola Oil
3 Tablespoons Molasses

The easy way to measure the apple butter is to add it to the 1/2 cup of milk in the measuring cup.  When the liquid rises to 1 cup, you have a 1/2 cup of apple butter.

1.  Preheat oven to 375 F.  Coat 12 muffin cups with oil.  Place dried fruit in hot water and set aside.

2.  Mix flours, baking powder, salt and cinnamon in a large bowl. Stir in bran,

3.  Whisk egg equivalent, milk, apple butter, brown sugar, oil and molasses in a bowl until blended.  Make a large well in the dry ingredients and pour into wet ingredients.  Mix lightly.  Drain the fruit and add them to the batter.  Mix until just combined.  Spoon the batter into the muffin tins.

Muffins will be thick and irregular

4.  Bake the muffins 18 to 22 minutes.  The tops will be springy to the touch.  Let cool in pan 5 minutes.  Turn out onto wire rack and continue to cool.

Goes well with apple slices.

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