Applesauce Raisin Muffins Recipe

• 1/4 c. Walnuts, minced
• 1 1/2 c. Whole-wheat Flour
• 2/3 c. Bran Cereal, ("All-Bran," "Bran Buds," etc.)
• 1 tsp Baking Soda
• 1/2 tsp Cinnamon
• 1/2 tsp Salt
• 1/2 c. Raisins, (may substitute currants or possibly minced dates)
• 1 whl Egg, lightly beaten
• 1 3/4 c. Unsweetened Applesauce
• 1/3 c. Brown Sugar, firmly packed
• 2 Tbsp. Canola Oil

1. Cook & Kitchen Staff are just over halfway through 31 days of
2. Today, we're going to learn to eat a little better by keeping healthier snacks around for the post- breakfast hungries and the after-school munchies.
3. You'll find this tasty, textured muffin is a great alternative snack, with each serving providing about 160
4. Preheat the oven to 425-F degrees and lightly coat two 6-count muffin tins with a non-stick cooking spray.
5. Spread the walnuts in a shallow baking pan and toast for about 5 min or possibly till fragrant.
6. Remove from the oven and let cold.
7. In a large mixing bowl, whisk together flour, bran cereal, baking soda, cinnamon, and salt.
8. Stir in the raisins and walnuts.
9. In a small mixing bowl, whisk together egg, applesauce, brown sugar, and oil till smooth and thoroughly combined.
10. Add in the egg mix to the dry ingredients and stir to blend, being careful to not over-mix.
11. Divide the batter among the prepared muffin tins and bake for about 15 min, or possibly till the top of a muffin springs back when touched lightly.
12. Loosen the edges of the muffins with a small kitchen knife and turn them out onto a wire rack to cook.
13. Can store up to 3 days at room temperature, or possibly chill, wrapped, for up to a week.

walnuts, flour, bran cereal, baking soda, cinnamon, salt, raisins, egg, unsweetened applesauce, brown sugar, canola oil

Taken from cookeatshare.com/recipes/applesauce-raisin-muffins-68470 (may not work)