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.