Food & Cooking Recipes Breakfast & Brunch Recipes Double-Apple Bran Muffins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 19, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 15 mins Yield: 1 dozen Applesauce makes these muffins extra-tender. Fresh diced apple adds a refreshing pop of flavor. Ingredients 1 stick unsalted butter, melted, plus more for brushing (optional) 1 cup unbleached all-purpose flour 1 cup wheat bran or toasted wheat germ 2 tablespoons millet 1 teaspoon baking soda ½ teaspoon kosher salt 6 tablespoons packed light-brown sugar 1 large egg, room temperature 1 cup unsweetened applesauce 1 Granny Smith apple, peeled, cored, and cut into a ¼-inch dice (about 1 cup) Directions Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat bran, millet, baking soda, and salt. In another bowl, whisk together butter, brown sugar, egg, and applesauce. Stir wet ingredients into dry until just combined. Fold in apple. Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 24 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely. Lennart Weibull Rate it Print