Lunch: Basic Healthy Muffins

Recipe by Woman's Day Kitchen A combination of wheat bran and whole-wheat flour makes these muffins hearty and filling as well as healthy. Applesauce keeps them moist without adding a lot of fat.

This recipe includes superfoods such as:

Cinnamon, Apples

Health benefits of Basic Healthy Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 c. wheat bran
1 c. whole-wheat flour
1/2 c. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 pinch kosher salt
1/2 c. unsweetened applesauce
1/2 c. lowfat buttermilk
1/4 c. olive oil
1 large egg

Instructions

Heat oven to 350 degrees F and line a 12-hole muffin pan with 10 paper liners (leave 2 holes empty).
In a medium bowl, combine the dry ingredients: wheat bran, flour, sugar, baking powder, soda, cinnamon, and salt.
In a large bowl, combine the wet ingredients: applesauce, buttermilk, oil, and egg.
Add the dry ingredients to the wet ingredients and mix just until combined.
Divide the batter among the lined muffin cups and bake until a wooden pick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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