- 1/4 cup butter, softened (salted or unsalted)
- 4 Tbsp brown sugar
- 4 Tbsp granulated sugar
- 3 Tbsp honey
- 1 Tbsp HOT water
- 1 cup wheat bran
- 1 cup Swany White whole wheat flour
- 1/2 cup Swany White all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup chopped nuts
- 1/3 cup raisins
- 3/4 cup unsweetened applesauce
- 1 cup buttermilk
- 1/4 cup molasses
- 1/4 cup honey
- 2 large eggs, beaten
Preheat your oven to 375F and line your muffin tin or spray with a light coating of oil.
In a small bowl cream together butter and sugars. Then mix in water and honey. Scoop about 1 tbsp of mixture into each muffin cup and brush it around the sides and bottom, coating it as evenly as possible.
In a large bowl whisk together wheat bran, flours and baking soda. Then mix in raisins and nuts.
In a separate bowl blend together applesauce, buttermilk, molasses, honey and eggs.
Slowly add your wet ingredients to the dry and gently mix until just combined.
Spoon batter into muffin tins until about 3/4 full. Bake for 18-22 minutes until the center springs back when gently touched.
Once removed from oven allow muffins to cool for 3-5 minutes, then invert muffin pan onto racks to cool completely.