Just a few words on Sunday’s of late (before wedding season kicks in). They have been full of what normally I would be doing mid winter, not (pretty much first day of spring type-thing). Because of the cold weather here in New England, and the snow that fell last weekend, ive mostly been feeling like just nesting inside and eating sweets and loads of carbs. Meet the (kinda healthy muffins) Before the recipe, I must say that this reminds me of my dad, who would make this classic recipe when I was growing up-I thought at the time it was horrible-to be fair-what kid likes bran muffins. But I sort of refound this recipe recently… so as an ode to my dad, a great classic recipe (and easy) recipe for Bran muffins. The apple sauce adjustment is kinda what makes these really good, and not dry!
1 1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups Kellogg’s® All-Bran® Original cereal
1 1/4 cups fat-free milk
1/4 cup vegetable oil
Stir together flour, sugar, baking powder and salt. Set aside.
2In large mixing bowl, combine KELLOGG’S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
3Bake at 400° F about 20 minutes or until golden brown. Cool 10 minutes. Serve warm.
VARIATION: For muffins with reduced calories, fat and cholesterol, use 2 tablespoons honey, 2 tablespoons oil and substitute 2 egg whites for 1 egg.
VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)
Believe it is going to warm up a bit for the first day of Spring, but after looking at next weeks forecast I see some cold coming our way again. Till it warms up, and the snow melts, I’ll be sticking with some weekend baking.