A bran cereal base gives these muffins a hearty mouth-feel as well as that quintessential breakfast crunch. Chopped apple and toasted walnuts add even more layers to these diversely textured, cinnamon spiced treats. This recipe comes to us from Amy of Cooking with Amy.
Serves 7
- 3/4 cup flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- a pinch salt
- 1 egg
- 1/2 cup nonfat milk
- 2 tablespoons vegetable oil or rice bran oil
- 1/4 teaspoon vanilla
- 3/4 cup bran cereal with raisins
- 1 apple, peeled, cored and diced
- 1/4 cup walnuts, chopped and toasted
Preheat an oven to 425 degrees. Prepare a muffin tin with muffin cups.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
In a small bowl, beat the eggs, milk, oil and vanilla together until just blended. Add the egg milk mixture to the flour mixture and stir just combined.
Fold in the cereal, chopped apples and walnuts.
Fill the paper lined muffin tins 3/4 full with batter using an ice cream scoop or large spoon.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes and enjoy!
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