Applesauce Raisin Muffins Recipe

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   Cook & Kitchen Staff are just over halfway through 31 days of

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   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.

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   You'll find this tasty, textured muffin is a great alternative snack, with each serving providing about 160

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   Preheat the oven to 425-F degrees and lightly coat two 6-count muffin tins with a non-stick cooking spray.

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   Spread the walnuts in a shallow baking pan and toast for about 5 min or possibly till fragrant.

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   Remove from the oven and let cold.

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   In a large mixing bowl, whisk together flour, bran cereal, baking soda, cinnamon, and salt.

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   Stir in the raisins and walnuts.

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   In a small mixing bowl, whisk together egg, applesauce, brown sugar, and oil till smooth and thoroughly combined.

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    Add in the egg mix to the dry ingredients and stir to blend, being careful to not over-mix.

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    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.

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    Loosen the edges of the muffins with a small kitchen knife and turn them out onto a wire rack to cook.

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    Can store up to 3 days at room temperature, or possibly chill, wrapped, for up to a week.

No additional tips available.