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Apple Almond Bran Muffins

These gingery, crumbly muffins are quickly put together for breakfast or any other meal. Use raisins or pears in place of apples, if you prefer, and whatever nut you favor.

2 cups all-purpose flour
1/2 cup wheat bran
2 teaspoons baking powder
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground ginger
1 large egg, lightly beaten
1 cup milk
4 tablespoons unsalted butter, melted and cooled
1 large apple, peeled, cored, and diced
1/2 cup sliced almonds or other nuts, lightly toasted
Preheat the oven to 400 degrees.
Butter a 12-muffin tin and set aside.

In a large bowl, sift together the flour, bran, and baking powder. Mix in the sugar, salt, and ginger. In a smaller bowl combine the egg, milk, and butter. Quickly stir the wet indredients into the dry, then fold in the apple and almonds. Stir only just enough to combine them; the batter should be lumpy. Spoon it into the prepared muffin cups, filling each two-thirds full. Bake until the muffins have risen, turned golden brown, and test done, 25 to 30 minutes. Serve the muffins warm from the oven.

Makes 12 muffins.

By Elizabeth Riely, Globe Correspondent

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