Apple Bran Muffins (12 servings) 1 and 1/4 cup wheat bran 1/2 cup whole wheat flour 3/4 cup all-purpose flour 2 and 1/2 teaspoons baking powder 3/4 teaspoon nutmeg 1/4 teaspoon salt 1/4 teaspoon ground cloves 2 large eggs 1/2 cup pure maple syrup or packed brown sugar 1/3 cup low-fat milk 1/4 cup butter 2 Tablespoons honey 1 large tart apple - peeled/cored and chopped into small pieces (should equal about 1 cup) 3/4 cup raisins (optional) These were some of the best bran muffins I've ever made. They were hearty and healthy but still moist and tasty. Some bran muffins taste like something you just need to get through. But these were an absolute pleasure. The recipe as submitted here makes exactly 12 muffins. If you fill each muffin cup 3/4 full, you get a slight dome with no overflow of batter. Bottom Line: Bran-tastic! (This recipe was submitted in 2006. It was tested and photographed in November 2014.) How To Make Apple Bran Muffins Prepare 12 regular muffin cups with muffin papers or a light coating of cooking spray. Preheat oven to 350 degrees. In a large mixing bowl, sift together the bran, both flours, baking powder, nutmeg salt and cloves. Cut in the butter by hand until the texture is like wet-sand. In a separate bowl, beat the eggs. Add the milk, maple syrup (or brown sugar) and honey. Mix well. Add wet ingredients to dry ingredients and mix until just combined and moistened. Fold in apple pieces and raisins. Spoon batter into prepared muffin cups, filling each about 3/4 full. Bake for 20 to 25 minutes or until tops begin to split. If a toothpick inserted into the center of a muffin comes out dry (no batter), the muffins are done. Cooking Notes From Mr Breakfast Where the recipe gives the option between maple syrup and brown sugar, I decided to use brown sugar. I added 1/4 teaspoon of maple extract with the wet ingredients to get some maple flavor. In place of wheat bran, you could use finely crushed bran cereal (ie. Raisin Bran). An addition I made to the recipe that's not listed was stirring in 1/4 cup canola to the final batter. That was because I hate when muffins stick to muffin paper. I find that this small amount of additional oil usually fixes that problem, as it did with these delicious dandies. I've tried variations on this recipe using both oat bran (same amount) and wheat germ (1 cup) and both were good. Experiment with your favorites. Mr Breakfast would like to thank muffin for this recipe. Recipe number 1698. Submitted 4/3/2006.