MUFFINS

From oceans to muffins. What a trip. I usually take a whole grain muffin (a cupcake sized muffin, not one of those behemoths they sell in the vending machines) in my lunch. This little experiment worked out pretty well today.

APPLE BRAN NUT MUFFINS

Combine in a large mixing bowl:

2 Cups all purpose flour

1/2 Cup bran

1 tablespoon baking powder

1/2 teaspoon salt

1/2 to 3/4 cup chopped nuts-walnuts, hazelnuts, or pecans. You can chop them as finely or coarsely as you like. If you like a little spice in your life you can add

1 teaspoon cinnamin, nutmeg or allspice

Combine the dry ingrediants thoroughly

Core and thinly slice two apples. Leave the peels on, puree in a food processor and add;

2 eggs

1/4 cup melted butter or vegetable oil. (I prefer butter, the taste and texture are better)

2 tablespoons brown sugar (yep, just two tablespoons) if you like it a little sweeter add

1 teaspoon vanilla

Blend in the food processor (we're talking a  four cup or so size processor bowl) and add to the dry ingrediants. Stir until just blended and spoon in to twelve cupcake size muffin cups. Bake in a 350 degree oven for twenty to twenty five minutes.

The puree takes the place of any other liquid in the recipe. They turned out pretty well for a first time experiment. Barely sweet and more like a bread than those glorified cupcakes they sell in the stores. (personal opinion guys)