adapted from The Healthy Oven Baking Book

yield: Makes 12 muffins (11 if you fill them a little fuller like I did)

I have never tasted a muffin with such a small amount of fat that I actually enjoy eating! This healthier recipe can be used as a base for adding a variety of yummy ingredients to meet your taste preferences. I threw in some blueberries this time to jazz it up. Next time I’ll try adding an 1/8 cup of flaxseed meal (TJ’s). Adding shredded carrot, raisins, craisins, or nuts would also be delicious! Also, you can freeze the extras-pop in the micro for approx 25 seconds and enjoy!

Ingredients

• Nonstick canola oil spray
• 1 cup unprocessed (miller's) wheat bran (I used Trader Joes wheat oat bran)
• 2/3 cup unbleached all-purpose flour (spoon into a measuring cup and level top)
• 2/3 cup whole wheat flour (spoon into a measuring cup and level top)
• 1 1/4 teaspoons baking soda
• 1/8 teaspoon salt
• 1 1/4 cups low-fat (I used regular) buttermilk (Don’t cut corners here! You must use buttermilk! I used to do the vinegar/milk thing when I was out of buttermilk, but I’ve since decided that there’s no substitute for the real thing)
• 1/2 cup raw sugar crystals (such as Sugar in the Raw) or granulated sugar
• 1/4 cup unsweetened applesauce (I used ¼ cup mashed ripe bananas)
• 1 large egg
• 1 1/2 tablespoons canola oil
• 1 teaspoon vanilla extract
• I added a good squeeze of honey and a couple handfuls of blueberries dusted in flour so they don’t sink to the bottom(both fresh or frozen will work)

Preparation

1. Position a rack in the center of the oven and preheat to 350°. Lightly spray twelve 2 1/4 x 1 1/2-inch nonstick muffin cups with oil.

2. In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.

3. In another medium bowl, using a handheld electric mixer (used the Kitchen Aid with whisk attachment) set at high speed, beat the buttermilk, honey, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Fold in any custom ingredients. Do not overmix.

4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups (I take them out of the tin to cool right away). Serve warm or cool completely on the rack.

I love making this every summer when apricots are in abundance at local produce stands. It tastes best when eaten the same day.

For pastry
8 Tbs unsalted butter, melted and cooled
1/2 c sugar
1/4 tsp pure almond extract (I leave it out)
1/4 tsp pure vanilla extract
1/2 tsp fine sea salt
1 1/4 cups plus 1 Tbs unbleached all purpose flour
2 Tbs finely ground unblanched almonds
(I use my coffee grinder)

For filling
1/2 cup heavy whipping cream
1 large egg lightly beaten
1/2 tsp pure almond extract (again, I omit it)
1/2 tsp pure vanilla extract
2 Tbs honey
1 Tbs superfine flour (I always have Wondra on hand; I wouldn't use regular flour
here because you'll get lumps)
About 1 1/2 pounds fresh apricots (usually about 11-12 large apricots), pitted and halved (do not peel)
Powdered sugar for garnish
Preheat the oven to 350 degrees
Butter the bottom sides of a 9-inch fluted tart pan with removable bottom (I use "cooking spray with flour" and nothing ever sticks). Set aside.

Make the pastry:
In a large bowl, combine the melted butter and the sugar using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides. The pastry will be quite thin.
Place the pan in the center of the oven and bake until the dough is slightly puffy and set, 12 -15 minutes, Sprinkle the ground almonds over the bottom of the crust. This will prevent the crust from becoming soggy.
 

Meanwhile make the filling:
In a medium-size bowl, combine the cream, egg, extracts, and honey. Whisk to blend. Whisk in flour.
Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center.
 

Place the tart pan on a baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55-60 minutes (I've always found that it takes more like 80 minutes or more). The apricots will shrivel slightly. Remove from oven and immediately sprinkle with powdered sugar. Cool on a rack.