Adapted from Bob's Red Mill, these muffins are the perfect way to start a day. Packed with fruit, nuts, and coconut, they're delicate and moist enough to convert any bran muffin hater. —Posie (Harwood) Brien
1 1/2 cups
white whole wheat flour
raisins (or other small or chopped dried fruit)
shredded unsweetened coconut
In This Recipe
Preheat the oven to 400° F.
In a large bowl, whisk together the wheat bran, flour, baking powder, baking soda, and salt.
Stir in the fruit, nuts, and coconut to the flour mixture.
In a medium bowl, mix together the milk, molasses, honey, eggs, applesauce, and oil.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Place 12 paper cups in a muffin pan, or grease the cups. Divide the batter evenly between the 12 cups.
Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.