It's a rainy Monday here in the Mid-Atlantic. So when it rains, I bake. This is one of the first recipe's I have tried from Debbie Macomber's Cedar Cove Cookbook. They are quite yummy and surprisingly healthy. Filled with Bran Cereal, apples, yogurt, honey and vanilla they filled the house with delightful smells and are as light as air. One thing I will do differently next time is not fill the muffin cups so high. They rise quite nicely and will flop over the top creating an interesting "muffin top".
I think you will enjoy these. Happy Baking!
Hearty Bran Apple Muffins
(makes 12 muffins)
2 1/2 cups All-Bran cereal
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 large egg
1 large egg yolk
3/4 cup light brown sugar
2 tablespoons honey or molasses (I used honey for a lighter taste)
1 teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, melted
1 3/4 cups plain yogurt or buttermilk (I used yogurt)
1 small apple, peeled and cut into chunks
3/4 cup granulated sugar tossed with 2 tablespoons ground cinnamon (this made way too much topping than I actually used. I saved the rest in a little jar for toast later)
1. Preheat the oven to 400 degrees. Lightly coat a standard muffin tin with cooking spray.
2. In food processor, pulse 2 cups of the cereal until finely ground. (Reserve remaining 1/2 cup of cereal.) In a large bowl, whisk flour, baking soda and salt until combined. In another large bowl, whisk egg and extra yolk until light in color. Whisk in brown sugar, honey or molasses and vanilla, then melted butter. Whisk in yogurt or buttermilk until combined. Fold in ground cereal until blended.
3. Gently fold in flour mixture, unground cereal and apples just until batter is combined. Do not overmix. Drop batter into prepared muffin cups. Batter should fill cups and mound on top. Sprinkle cinnamon-sugar over top of muffins.
4. Bake 15 to 20 minutes, until muffins are golden brown and a toothpick inserted in center comes out with a few crumbs. Cool in pan 5 minutes. Run a knife around muffin edges to release from pan. Transfer to wire rack to cool.
Labels: In the Kitchen