Ingredients

• 1 cup Diced Apples
• 2 1/2 cups Unbleached White All-Purpose Flour
• 1 tsp Ground Cinnamon
• 6 Tbsp Vegetable Oil
• 1 cup Brown Sugar +2 tbsp (packed)
• 3 Eggs large, lightly-beaten
• 1 cup Wheat Bran
• 4 1/2 tsp Baking Soda
• 1/4 tsp Sea Salt
• 2 Tbsp Honey
• 1 tsp Vanilla Extract
• 2 cups Buttermilk
• 1/2 cup Chopped Walnuts
• 1 Tbsp Baking Powder
• 6 Tbsp Unsalted Butter melted
• 1/4 cup Molasses
• 3/4 tsp Maple Extract
• 1 cup Wheat Germ

Instructions

1. Preheat oven to 400°F. Spray muffin tins, or if using baking cup liners, spray the top surface of the pans and fill with the paper liners, set aside.
2. Using a large bowl, combine the flour, baking soda, baking powder, cinnamon and salt, and blend with a wire whisk to combine well. In another large bowl whisk together the butter/oil, honey, molasses, brown sugar, vanilla extract, maple extract and eggs. Mix well.
3. Whisk in buttermilk, wheat germ and bran. Let this batter sit for 10-15 minutes. Add the walnuts and apples to the wet ingredients and then add to the dry ingredients; blend until just mixed. This batter can be covered and refrigerator overnight, if desired.
4. Divide the batter among the lined tins and bake for about 15-16 minutes, or until a muffin tests done with a toothpick.