Applesauce Bran Muffins

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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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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?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

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  1. Okay, I made these today. I used 2 1/2 cups gluten free flours, and no rice bran. They are really good, but even after doubling the cinnamon I can barely taste it. That’s an easy fix for next time. I also needed to cook them several minutes longer.

    They were also a little dense/thick. That means I need more liquid, right? I think my dairy free milk is thicker than most; that could have affected it. I’m new to this gluten free baking thing, but I’m getting better!

    • I haven’t made these is soooo loong. I love cinnamon so maybe I need to try them again and double it. If they’re too thick, that’s hard to say. I am not the greatest w/ these things, but maybe more leavening? Did you see my post on Gluten free baking?

  2. How important is the rice bran? Could a gluten free flour be substituted for it? I’m trying to stay away from rice products. Thanks!