1 3/4 cups (265 g) unbleached all-purpose flour

2 tsp (10 ml) baking powder

1/2 tsp (2.5 ml) baking soda

1/2 tsp (2.5 ml) ground cinnamon

1/2 tsp (2.5 ml) ground ginger

2 eggs

3/4 cup (160 g) brown sugar

3/4 cup (180 ml) milk

1/2 cup (125 ml) canola oil

1/2 cup (125 ml) molasses

1 1/2 cups (105 gl) All-Bran cereal

3 Granny Smith apples, peeled, cored and diced

With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line 18 muffin cups with paper or silicone liners.

In a bowl, combine the flour, baking powder, baking soda, and spices. Set aside.

In a large bowl, whisk together the eggs, sugar, milk, oil, and molasses with a whisk. Add the cereal and let soak for about 5 minutes. Add the dry ingredients all at once and stir with a spatula, just enough to moisten the flour. Stir in the apples.

With a 1/3-cup (75 ml) ice cream scoop, spoon the batter into the muffin cups. Bake for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a wire rack.

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