Fruit & Fiber Overload Muffins
These muffins are like the name, they are loaded with fresh fruits, high fibre cereals and whole wheat flour, also they are so moist and tasty. Great for breakfast, brunch or a snack in the afternoon.
Yield
24 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
apples
grated |
*
|
| ½ | cup |
bananas
mashed |
|
| 2 | large |
eggs
|
|
| 1 ½ | cup |
buttermilk
|
|
| ½ | cup |
molasses
|
|
| ¼ | cup |
vegetable oil
|
|
| 3 | cups |
bran flakes cereal
|
|
| 1 ½ | cups |
whole-wheat flour
|
|
| ⅓ | cup |
sugar
granulated |
|
| 1 | teaspoon |
baking powder
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | cup |
blueberries
or cranberries, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
apples
grated |
*
|
| 118 | ml |
bananas
mashed |
|
| 2 | large |
eggs
|
|
| 355 | ml |
buttermilk
|
|
| 118 | ml |
molasses
|
|
| 59 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
bran flakes cereal
|
|
| 355 | ml |
whole-wheat flour
|
|
| 79 | ml |
sugar
granulated |
|
| 5 | ml |
baking powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 237 | ml |
blueberries
or cranberries, optional |
|
Directions
Preheat oven to 375℉ (190℃).
Grease 12 muffin cups or coat with cooking spray.
In a medium-sized mixing bowl, beat eggs. Stir in buttermilk, molasses, oil, grated apple, and mashed banana.
Measure bran, flour, sugar, baking powder, baking soda, and cinnamon into a large mixing bowl.
Stir with a fork until mixed, then, make a well in center. Pour in fruit mixture, stirring just until combined.
Stir in blueberries or cranberries. Immediately spoon batter into muffin cups.
Bake in center of 375℉ (190℃) oven until golden and a cake tester inserted into center of a muffin comes out clean, about 30 minutes.
Remove from oven and let stand for 5 minutes.
Then turn out onto a cooling rack. Serve warm. Store muffins in a sealed bag at room temperature for up to 2 days.
For longer storage, refrigerate muffins or preferably freeze.
