I felt like baking over the long weekend, so I whipped up some muffins to take for this week’s breakfast. They’re a great way to get some bran into your diet if you’re looking for more fibre.
Cranberry apple bran muffins
Adapted from a Kelloggs All-Bran recipe.
Makes 12 muffins.
1 cup/250 ml All-Bran Buds or Original cereal
1 cup/250 ml light plain soy milk or skim milk
1/4 cup/50 ml vegetable oil
1 1/4 cup/300 ml whole wheat or all-purpose flour
2/3 cup/150 ml granulated sugar
2 1/2 tsp/12 ml baking powder
1/4 tsp/1 ml salt
5 ml/1 tsp ground cinnamon
1/8 tsp/pinch of ground nutmeg
3/4 cup/175 ml chopped fresh or frozen cranberries, or dried cranberries
1/2 cup/125 ml peeled and diced apples
1 tbsp/15 ml granulated sugar
1/4 tsp/1 ml ground cinnamon
Mix the cereal and milk together and let it sit for a few minutes until the cereal has absorbed as much liquid as possible. Beat the egg and add it and the oil to the mixture and stir.
In another bowl, take the flour, sugar, baking powder, salt, cinnamon and nutmeg and mix throughly. Add this to the cereal mixture and stir until combined. Add your cranberries and diced apples. (If you use fresh or frozen cranberries, your muffins will be moist. If you use dry cranberries the muffins won’t be dry, but you may want to eat them with a glass of milk to wash everything down.)
Preheat your oven to 400 °F (200 °C). Mix the sugar and cinnamon for the topping and temporarily set aside.
Grease or line your muffin pans and fill with the batter. Sprinkle with the cinnamon sugar topping if desired.
Bake the muffins for 20-25 minutes or until firm.