Bran Graham Thank You, Ma'am! Muffins

This recipe was inspired by the need to figure out what to do with some organic whole wheat graham flour I'd bought on a whim. BW came up with a basic recipe he called "Golden Graham Muffins." I went to make his recipe the other day, but having a tart apple I needed to use, blackstrap instead of light molasses, and no allspice on hand, I modified it accordingly. The muffins came out more flavorful and darker in color, so a name change was called for. They have bran, they have graham, and if you make them for someone they'll surely say, "Thank you, Ma'am!" Unless, of course, you're a guy, in which case feel free to change the name to "Graham Bran Thank You, Man! Muffins." ;-)

I recommend that all the ingredients ~ but particularly the apple products, soy milk, raisins, molasses, and flours ~ be organic.

Bran Graham Thank You, Ma'am! Muffins

(an original recipe by Laloofah & BW)

Preheat oven to 350º F.

Ingredients:

1 cup oat bran

1/2 cup whole wheat graham flour

1 1/2 cups whole wheat pastry flour

1/2 cup sucanat (or rapadura or other brown sugar)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp cardamom

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1 small tart baking apple (Granny Smith, McIntosh, etc), peeled and diced

1/4 cup raisins (golden or regular)

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2 very ripe bananas, mashed

3/4 cup vanilla soy milk (or other non-dairy milk)

1/3 cup unfiltered, unsweetened apple juice

3 TBSP blackstrap molasses

2 TBSP unsweetened applesauce

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2 tsp (approx) demerara sugar

Instructions:

Thoroughly mix the dry ingredients (oat bran - cardamom). Stir in the diced apple and raisins.

In a separate bowl, thoroughly mix the wet ingredients (bananas - applesauce).

Combine the wet ingredients with the dry, stirring till just mixed. Spoon into silicon muffin cups or a muffin tin lined with paper muffin cups.

Sprinkle tops with a little demerara sugar.

Bake at 350º for 25 minutes, or till toothpick comes out clean.

If using silicone muffin cups, allow to cool thoroughly before removing.

Store in air tight container.

Makes about 20 muffins. Freezes well!