I often bake these muffins and have them for a quick snack or enjoy it for breakfast spread with natural peanut butter. Once cooled, these fruit muffins keep well in the fridge for a week, making it great addition to the lunch box.
I came up with this recipe after much trial and error (often ending up with cardboard tasting muffins). This recipe is NOT on the sweet side and is a wonderful companion to peanut butter or your favourite jam. Feel free to substitute raspberry with blueberries, strawberries,frozen mangoes or sliced bananas. Chopped dates, plump raisins or roasted walnuts would be wonderful as well.
Wheat bran is the byproduct of the hard outer layer of wheat when processed. In processing wheat to make wheat flour, one gets miller’s or wheat bran. Wheat bran is packed with nutrition, and offers many dietary benefits. I buy mine in small packages and store it in the fridge as it tends to go rancid quickly. It has a mild nutty flavour to it when used in baked goods or in granola.
Breakfast muffins
1 1/2 cup whole wheat flour
1 cup wheat bran
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground nutmeg
1 tsp cinnamon powder
pinch of salt
1 large egg
2 tb olive oil
3/4 fresh/ frozen raspberries
1/2 cup brown sugar
1 1/4 cup unsweetened apple sauce
Preheat oven to 350 degrees. Mix all dry ingredients in a large bowl. Make a well in the centre and pour in wet ingredients and mix until combined.
Fill lined muffin pan with batter and bake for 30 to 40 minutes until tops are light brown and a tester comes out clean. Makes 12 muffins. Can be frozen and keeps well in the fridge up to 5 days.
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