Bran-Gingerum Muffins

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons vegetable oil
• 2/3 cup applesauce
• 1 cup 1% low-fat milk
• 2/3 cup low-fat plain yogurt
• 1 extra large egg
• 2 1/2 tablespoons strawberry jam
• 1 tablespoon vanilla extract
• 2 3/4 cups bran flakes cereal
• 1 cup whole wheat flour
• 1 1/4 cups wheat bran
• 1 1/4 cups buckwheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 tablespoons brown sugar
• 2 teaspoons ground ginger
• 1/4 teaspoon pumpkin pie spice
• 1/4 teaspoon allspice
• 1/4 teaspoon ground nutmeg

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C) and line a 16-cup muffin tin with paper liners.

2. Lightly crush the bran flakes cereal in a bag with a rolling pin, leaving some small pieces. Place in a large bowl.

3. Add the whole wheat flour, buckwheat flour, wheat bran, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice and ground nutmeg to the bowl. Whisk well to combine.

4. In a separate bowl, whisk the vegetable oil, applesauce, 1% low-fat milk, low-fat plain yogurt, extra large egg and vanilla extract until smooth.

5. Warm the strawberry jam for 10 seconds in the microwave so it loosens, then whisk it into the wet ingredients.

6. Pour the wet ingredients into the dry ingredients and stir just until no dry patches remain. Do not overmix.

7. Let the batter rest for 10 minutes so the bran can soften and absorb the liquid.

8. Divide the batter evenly among the 16 liners, filling each about three-quarters full.

9. Bake for 18 to 22 minutes, until a toothpick inserted in the centers comes out clean and the tops spring back when touched.

10. Cool the muffins in the tin for 5 minutes, then move them to a wire rack to cool completely.