Oat Bran Applesauce Mini Muffins

I really need to get back on the program. I've been working out faithfully, but not eating well at all. Corny dogs at the State Fair. Late night Whataburger runs. And Sonic onion rings for a snack yesterday. It's all adding up...around my waist.


So it's back to my plan. I know how to do it. Lots of fruits and vegetables. Eating six meals a day. Revving up the metabolism. It's worked before.


And here's a recipe that I made today to start things off right. These yummy double-bite muffins are packed with healthy ingredients and easy to grab when I don't feel like cooking an egg or even making whole wheat toast.


I have to admit that I thought that these might taste like mini bales of hay as healthy as they sounded. But they're wonderfully moist and very flavorful.


Oat Bran Applesauce Mini Muffins
From Martha Stewart Living.
Makes two dozen mini-muffins.

Vegetable-oil cooking spray
2 cups unsweetened applesauce
2 ounces dates, pitted and chopped (1/2 cup)
1 cup wheat bran
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons honey
3/4 teaspoon grated fresh ginger
1/2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup plus 1 tablespoon old-fashioned oats

Preheat oven to 375 degrees. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is reduced to 1 1/4 cups, 15 to 20 minutes. Spread in an even layer on a rimmed baking sheet, and let cool completely.

Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes.

Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture.

Spoon batter into prepared tins, filling to the brims. Sprinkle remaining 1 tablespoon oats over muffins. Bake until a toothpick inserted into center of 1 comes out clean, 21 to 23 minutes. Let cool completely in pans on wire racks. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)