top of page

Apple & Ginger Morning Muffins

A new take on the classic bran muffin invites both the sweetness of apples and the spicy profile of ginger to shine. Boost fiber AND flavor in your morning routine! 

Makes 1 dozen


  • 1cup buttermilk

  • 1 1/2 cups wheat bran

  • 1 cup Sauk Farm Dried Apples

  • 1/2 cup Sauk Farm Apple Cider

  • 2/3 cup packed brown sugar

  • 1 egg

  • 1/4 cup vegetable oil

  • 1 cup applesauce

  • 2 tablespoons molasses

  • 2 tablespoons + 1 teaspoon grated fresh ginger

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt

Optional – 1/4 chopped candied ginger and/or turbinado sugar for sprinkling 


Heat oven to 375°F and grease a muffin tin or line with paper liners.

1. In a large bowl, combine the buttermilk and wheat bran. Let sit at least 10 minutes to soften the bran.

2. Meanwhile, reconstitute the apples by bringing them to a boil with the cider in a small saucepan. Once boiling, remove from the heat and set aside. Use kitchen shears to cut the apples into small pieces while in the saucepan (it’s easier than chopping them dried or scooping them while wet out of the pan to chop).

3. Beat together sugar, egg, oil, applesauce, molasses, and ginger. Stir into the buttermilk and add the reconstituted apples in addition totheir liquid.

4. Whisk together the dry ingredients. Fold into the apple/bran mixture.

5. Spoon evenly into the muffin tin. Top with candied ginger and sprinkle with sugar. 

6. Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.


7. Let cool and store in an airtight container in the refrigerator for up to a week. But, they are best eaten warm right out of the oven!

bottom of page