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.