These muffins are a favorite in our family for a number of reasons. One of them is they are delicious. Another is that the recipe comes from a dear friend. Margaret is a wonderful hostess who likes to cook simply and have people over often.
She will have you into her house even though it isn’t perfect –and she doesn’t expect yours to be either :).
In fact, Margaret and her husband, David, have been known to phone us while driving though Grand Rapids just to tell us that they are in town in the hopes that they can drop by. Sometimes they have even called us from our driveway! Now that’s my kind of friend!
Margaret is, like a lot of us, very busy–she has five children and she is very active in ministry. She doesn’t like to cook much and so her recipes tend to be simple. These muffins are no exception. You will probably have much of what you need in your pantry to make these so you can whip up a batch at a moment’s notice anytime.
You could also choose to bake multiple batches because they freeze well, though muffin baking experts say that mixing more than 1-2 batches at a time will result in an inferior product because their texture depends upon not too much stirring of the batter.
They work great as regular or mini muffins, or you can try my favorite time saving method by baking them on a baking stone as muffin tops! That saves the time-intensive cleaning of muffin tins.
I hope that you enjoy them as much as we do!
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Applesauce Bran Muffins
1 1/2 cups gluten-free flour (or whole grain gluten-free blend of your choice)
1 cup toasted rice bran
2 tsp baking powder (See Homemade Aluminum and Corn-free Baking Powder)
3/4 tsp baking soda
(If using gluten-free flour, increase baking powder and soda by 25%)
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup raisins
1 large egg or egg substitute like this Powdered Egg Replacer
1/2 cup sweetener like Sucanat or coconut sugar. 4 scoops stevia can be used but add an additional 1/2 cup applesauce
1/3 cup coconut oil, melted
1 cup applesauce, unsweetened
1/2 cup milk or milk substitute (See Easiest Almond Milk, Easiest Coconut Milk, or Rice Milk)
2 tsp granulated sweetener
1/4 tsp cinnamon
Mix first set of ingredients (flour through raisins) together. Mix second set of ingredients (egg through milk). Add dry ingredients to wet. Drop into 12 greased muffin cups. Sprinkle topping evenly over all.
Bake in 350 degree preheated oven for 20 minutes or until centers test dry with a knife or cake tester.
Enjoy with a cup of tea, your family members or a friend or two, and make sure that you don’t clean up too much before you invite a friend over to enjoy them!
What is your favorite kind of muffin?