apple and all-bran muffins
Jon always makes fun of me that I always eat the same thing for breakfast: bagels with cream cheese. Hey, what’s wrong with that? Why switch a meal when you know that it’s going to keep you full until lunchtime? When
I have free time on Sundays I don’t want Jon to make fun of me the next morning, I bake breakfast food, like this delicious banana cinnamon bread or these apple and all-bran muffins. They’re crazy moist, sugary, crunchy on the top and cinnamon-flavored on the inside. Have I already convinced you that they are the perfect candidates to kickstart your day with a smile? Bake them and you’ll see.
There’s definitely something about baking breakfast food that makes your kitchen smell so good. It might be due to the pinch of cinnamon and nutmeg found in these muffins, but every time I bake them I just can’t wait to get my hands on one straight out of the oven. You can bake them and save them for the next day or freeze them for 3 months, but they’re at their best when they’re eaten warm out of the oven.
The original recipe for these apple and all-bran muffins comes from Kelloggs. They’re so good as is that I barely adapted the recipe. The only changes I bring are when I bake them dairy-free by substituting the butter for margarine and the milk for soy milk.
These muffins are made with Kelloggs all-bran cereal, unsweetened applesauce, cinnamon, nutmeg and a couple of other ingredients. Besides being sweet, they’re also full of fiber thanks to the 2 cups of all-bran cereal that make up the batter. They’re topped with a sweet sugar-cinnamon-butter topping that melts on top of the muffins when baking. They’re yummy, and are definitely winners.
One more week until vacation time: woot woot! I’ll have plenty of time to try out new recipes and share my favorites with you. What type of recipes would you like to see more of on the blog? Share with me your requests and suggestions on my Facebook page or by email firstname.lastname@example.org
One month ago on savormania: chinese stir-fry chicken with snow peas and mushrooms
- 1 ¼ cups (150g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 cups (80g) Kellogg's all-bran cereal
- 1 cup (2.5dl) milk or soy milk
- ⅓ cup (70g) dark brown sugar
- ⅓ cup (100g) unsweetened applesauce
- 2 egg whites
- ¼ cup (55g) vegetable oil
- ½ teaspoon vanilla extract
- 3 tablespoons flour
- 2 tablespoons dark brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon cold butter or margarine
- Preheat your oven to 200°C/390°F and line a muffin pan with muffin cups.
- First begin by preparing the topping, by mixing in a food processor the flour, brown sugar, cinnamon and butter. Pulse 2 or 3 times until the mixture looks like crumbs. Set aside to use later.
- Take a small mixing bowl and combine the flour, baking powder, cinnamon, nutmeg and salt. Set aside.
- Take a large mixing bowl and combine the all-bran cereal, milk, brown sugar and applesauce. Set aside for 5 minutes until the cereal softens in the mixture. When soft, add the egg whites, vegetable oil and vanilla extract. Beat until well combined. Add in the flour mixture and beat for 30 seconds, until just combined.
- With a spoon, evenly serve the batter into the muffin cups and sprinkle each with the topping.
- Bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of each muffin. If it comes out clean, they are ready!
- Let cool in the muffin pan and then remove each muffin. They can be eaten straight away or kept on the kitchen counter for 3 days. These muffins can also be frozen in a sealed tupperware for 3 months.
TO MAKE DAIRY-FREE: Substitute milk for soy milk and butter for margarine
TO STORE THEM: These muffins can be kept on your kitchen counter for 2-3 days covered. They can be frozen in a sealed tupperware for up to 3 months and reheated in the oven.
How did your apple and all-bran muffins come out? Share photos of your recipe on Instagram by tagging #savormania