There are some who like bran muffins and some who don’t. I’m a liker and John’s not. Having his dad with us is good because he’ll eat anything and I can justify making a whole batch of muffins because he’ll eat them with me.
This time I was smart – as soon as breakfast was over, I froze all the muffins we hadn’t eaten. Now when I’m struggling to think of what to make Rob for breakfast – I can pull out a couple of muffins and fry an egg. He likes a big breakfast every morning. He’s not particular about the timing but he’d be disappointed if I gave him a cup of tea and a piece of toast.
I like bran muffins with either raisins, sultanas or fresh apple – sometimes apple AND sultanas but today it was just apple. I like how the apple helps to keep the muffin soft and apples are good for us, right?
I used the Kellogg’s recipe and just added one apple chopped into small pieces and 1/8 teaspoon of cinnamon. Cinnamon always makes things better but if you don’t like it, leave it out.
- 1¼ cups all-purpose flour (I sifted the flour, baking powder, cinnamon and salt)
- 1 tsp cinnamon
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 cups Kellogg’s® All-Bran® Original cereal
- 1¼ cups fat-free milk
- 1 egg
- ¼ cup vegetable oil
- 1 apple chopped
- Stir together flour, sugar, cinnamon, baking powder and salt. Set aside.
- In 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.
- Add apple and barely mix through.
- Portion evenly into twelve muffin pan cups coated with cooking spray.
- Bake at 400° F about 20 minutes or until golden brown. Serve warm.