We had dear friends come up from America to stay with us as a layover to help mitigate a long, long travel day and I needed a quick and easy breakfast that we could grab before heading out for a busy day and these did the trick. They freeze well which makes them perfect for a quick grab-and-go snack, just pop them into a microwave and zap them until defrosted and slightly warmed.
Apple Cranberry Bran Muffins
A Kitcheninspirations Original Recipe. Makes 12 good-sized muffins.
Ingredients:
- 150 mL 2% milk
- 400 g peeled and shredded apple (about 3 apples)
- 100 g bran buds
- 50 g cranberries, roughly chopped and rehydrated in hot water for 10 minutes
- 3 eggs, beaten
- 70 g plain Greek yogurt
- 300 g All Purpose Flour
- 60 g brown sugar
- 15 g baking powder
- 2 g salt
- 5 g cinnamon
- 60 g walnuts, chopped
Directions:
- Preheat oven to 375° F (190° C). Brush the muffin cups generously with the Secret Release Formula (see notes). Set aside.
- Combine the milk, eggs and yogurt and mix well. Layer this liquid with the bran buds, apple and cranberries making sure bran buds are covered in the wet ingredients, and set aside for 20 minutes. In another bowl, combine flour, brown sugar, baking powder, salt, cinnamon and walnuts and set aside.
- Stir the bran bud mixture well after 20 minutes of soaking. Fold the flour mixture into the bran bud mixture until just combined.
- Divide batter into 12 muffin cups evenly and bake for 20-25 minutes or until toothpick comes clean.
Notes:
- Secret Release Formula: 3 mL unflavoured oil, 15 g vegetable shortening and 15 g flour. Mix well and brush baking tin generously.
- I will try a recipe without the brown sugar next time but it only adds 19 calories and 5 g carb