Buttermilk Bran Muffins complements of Anna McClellan and Bob Greene

A key ingredient in this recipe is buttermilk, which, despite its name is actually low in fat, so it keeps the muffins moist without adding a lot of extra calories.
Makes 12 muffins.

Nonstick cooking spray
1 1/4 cups unprocessed wheat bran
2/3 cup unbleached all-purpose flour
2/3 cup whole wheat flour
1 1/4 tsp baking soda
1/8 tsp salt
3/4 cup low-fat buttermilk
2 cups diced (1/4" squares) unpeeled Granny Smith apples
1 egg
1 TB plus 1 1/2 tsp canola oil
1 1/2 tsp vanilla extract
1/2 cup currants
Grated zest of 1 orange (about 3/4 tsp)

Preheat the oven to 350 degrees. Place the rack in the center of oven. Lightly coat 12-cup muffin pan with cooking spray.
Med mixing bowl: whisk together the bran, flours, baking soda, and salt til well combined.
In another med bowl: whisk together the buttermilk, apples, egg, oil, and vanilla until well combined.
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir just until dry ingredients are moistened.
Fold in the nuts, currants, and orange zest.
Divide the batter equally among the prepared muffin cups. Bake 20-25 minutes, or until the tops of the mufffins feel springy when pressed gently. Remove pan from oven and allow the muffins to cool in the pan or a wire rack for 10 minutes before removing them from the pan. Serve warm or cool.

Per muffin, about: calories: 154, Protein: 5 g, Carb: 23 gr, Dietary Fiber: 5g, Total Fat: 6 g, Saturated Fat: 1g, Cholesterol: 18mg, Calcium: 39 g, Sodium 178 mg.

Suggestions: to make the muffins moist add smashed ripe bananas to the basic recipe and maybe a little more buttermilk. With the apples, add some cinnamon and nutmeg for flavor. Instead of apples, use blueberries, cranberries, or mangos. Don't overbake, and they freeze well. Microwave for about one minutes.