Apple Bran Muffins
Kids started their school online and everyone is busy here. Monday thru Friday, the common scene in our house is like 'Everyone in front of a laptop/Chromebook'. I like the fact that they now have a schedule just like a school day and have to stay connected online throughout the entire class except for recess and breaks. I feel like my kids are home schooling now.
Everyone starts at different time and they have recess at different time. Hence I have to plan ahead for their meals. During summer vacation, they would make something simple for their lunch, if both of us were busy with work. But now they don't have time for a quick meal preparation. Make ahead breakfasts like orange blueberry muffins, Mediterranean Morning Glory Muffins, waffles etc are so handy in the morning for a quick breakfast.
Bran Apple muffins is one among them and I had been making this for years now. I have tried several recipes and they are either over sweet or too greasy or dry like cardboard for our liking. After many trails, I have settled on this recipe and have been using it for years now. If you are looking for a breakfast muffin that is not over sweet and non greasy but moist enough and filling, this recipe is for you. If you try this recipe, please do tag me on instagram at FlavzCorner.
Yields - 12 medium size muffins
US measurement standards are used in my recipes
1/2 cup - whole wheat flour
1/2 cup - all purpose flour
1.5 tsp - baking powder
1/2 tsp - baking soda
1/4 tsp - salt
1/2 tsp - cinnamon powder
1/2 tsp - nutmeg powder
1.5 cup - bran cereal flakes
1/2 cup - brown sugar
1 - egg
1/2 cup - plain yogurt
1/2 cup - water
4 tbsp - oil
1 cup - peeled & chopped Granny Smith/ any apples
1/4 cup - pecans chopped
1/4 cup - raisins
Few pecans for toppings
- Preheat oven to 350°F/175°C.
- In a mixing bowl, beat egg, yogurt, water and oil using a fork/whisk.
- Add the bran cereal to the wet ingredients. Mix well and let it sit for 5 minutes.
- In the meantime, sift wheat flour, all purpose flour, salt, baking powder, baking soda, cinnamon & nutmeg powders together into a separate bowl.
- Fold in the dry ingredients into the wet ingredients gently using a rubber spatula till no lumps of dry flour is found. The batter will be thick. Don't over mix the batter.
- Add the chopped apples, raisins and pecans to the batter.
- Line a muffin tin with cupcake/muffin liners.
- Scoop the batter using an ice cream/cookie dough scoop and fill the muffin tin up to 3/4th the volume. Place a pecan on top of each muffin batter.
- Bake the muffins for 25-30 minutes or till the center of one of the muffins is cooked well when tested with a skewer/tooth pick.
- Let the muffins cool completely. Enjoy them.
- I prefer granny smith apple in this recipe because it bakes well and does not make the muffins over sweet.
- Left overs can be refrigerated in a sealed container for up to 2-3 days. Before using, remove the muffin liner and microwave them for 10/15 seconds.
- You can adjust the sugar per your taste. These muffins are not over sweet.
- You can substitute pecan with walnuts.