Spiced Apple Butter Bran Muffins – 4 WW Points each

Last weekend I made the all-day apple butter. I had never made apple butter before and I didn’t really have it often growing up. I think I probably tried it but didn’t really like it back then. My DIL reintroduced me to apple butter when I visited her and Justin a couple years ago at Thanksgiving time. I really loved the creamy feeling and loved knowing I could get that with no fat! I decided to go ahead and try my hand at making it and found out just how easy it was. I then went on a search for recipes that included apple butter!

I found one this morning on the Eating Well website. After making so much food lately that is not calorie conscious, I decided it was time to take the bull by the horns and start being more careful and making better choices. Too much sugar and too much fat doesn’t make one feel too well (and as I type this Grumpy is in his recliner not feeling well at all – as a matter of fact, he got sick before I made that trifle and he hasn’t even been able to eat any of it. I may have to take that into work to get rid of it!). Grumpy probably won’t be able to eat these muffins either. He hasn’t been able to eat much of anything the last two days. :( I’ll end up taking these to work after I give Chris a muffin or two. Sue will be happy! Oh well, probably others will be too!

For my friends who will be having this muffin and are counting Weight Watcher points – one muffin is 4 points.
Spiced Apple Butter Bran Muffins
Stumble It!

1/2 cup raisins
3/4 cup whole-wheat flour (I used white whole wheat)
3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unprocessed wheat bran or oat bran (I used wheat bran)
1 large egg, lightly beaten
1/2 cup low-fat milk
1/2 cup spiced apple butter
1/4 cup Splenda Sugar Blend for Baking
1/4 cup canola oil
3 tablespoons molasses
1 cup finely diced peeled apple
Preheat oven to 375°F. Line muffin tin with muffin cups. Place raisins in a small bowl and cover with hot water. Set aside.

Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
Whisk egg, milk, apple butter, Splenda brown sugar, oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes.


  1. says

    HOney B:I’m loving the profile of that muffin plus all the good grains! They look lovely. I feel inspired to make apple butter, too. I should have made some when we lived in Rochester when I could get the apples good and cheap. Sounds like you have a great DIL.

  2. says

    Looks like a great treat. I just came home from a cute little “apple” town nearby armed with apple butter and pumpkin butter. Didn’t think I would get around to making them this year. Now I’ll have to make use of them!

  3. says

    I LOVE apple butter but haven’t had it for years. I am so going to try to make it. These muffins look amazing. I need to start cooking healthier too. Hope Grumpy feels better soon.

  4. says

    Wow it looks like we were both on a low fat healthy muffin/bread kick this week. I love the looks of these healthy sounding muffins. I love apple butter too! I hope your loved one gets better soon. That reminds me I must get my flu shot!!

  5. says

    I love apple butter, but haven’t made it yet this year. These muffins look great – I usually have a store in the freezer for after school and I guess I shall have to make these now too!!

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