During the cold weather we’ve been having, I’ve been baking some muffins, and one of the kinds I’ve made are these Apple-Bran Muffins. I’ve always liked the taste of bran muffins, but I like them even better with fresh chopped apples baked in the batter! The chopped apples add just a little more touch of fruity sweetness to this lightly-sweet muffin and also give it a little more texture.
It’s a pretty basic and easy muffin to make—chopping up the apples takes a little extra time but it really is worth it! These Apple–Bran Muffins make a good, quick breakfast if you have limited time in the morning. Or a nice afternoon snack. They’re great with a cup of coffee or tea, too! 🙂
APPLE-BRAN MUFFINS by NancyC, adapted from Kellogg’s®
Makes 14 muffins
- 1 1/4 cups all-purpose unbleached flour
- 1/2 cup light brown sugar, packed
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups Kellogg’s® All-Bran® Original cereal
- 1 1/4 cups milk
- 1 large egg
- 1/4 cup light olive oil or non-GMO canola oil
- 1 cup finely chopped apples, peeled or unpeeled (about 1 medium size apple–I used a Gala apple)
Preheat oven to 350˚F. Line two 12-cup muffin tins with a total of 14 paper liners; set aside.
In small bowl, blend flour, brown sugar, baking powder, salt, and cinnamon; set aside.
In large bowl, combine bran cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil, beating well. Then add flour mixture and stir just until combined. Fold in the chopped apples. Divide batter evenly between the 12 regular-size muffin pan cups.
Bake at 350˚F for 18 to 20 minutes or until toothpick inserted in centers comes out clean. Cool for 10 minutes, then serve warm.
Recipe from NancyC | nancy-c.com
Sometimes it’s hard to find time to bake on busy weekends, but I find that the best time for me is early on a Saturday morning. And I love how baking warms up the place on a chilly day! Have you been doing much baking lately?