Feeling a little adventurous today, so I thought I’d free fall through an existing recipe, adapting it to 1) my new nutrient consciousness 2) what I had on hand
The original recipe came from a great blog I follow Savory Simple . It included whole wheat flour, orange and cinnamon and had a crunchy brown sugar topping.
After looking through my cupboards, I substituted and experimented and came up with the following recipe:
6 oz all-purpose flour (would have preferred use whole wheat, but was out of stock)
2-3 oz oat bran ( to make up for the lack of whole wheat)
1/4 cup muesli with dried cranberries (I picked through the packet and pulled out some extra cranberries)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 oz butter, room temp
2 Tb brown sugar
1/3 cup honey (we are trying to reduce the amount of refined sugar in our diet)
1 large egg
2 Tb sour cream (recipe called for buttermilk, but I had none, so I added the sour cream to the butter/sugar creaming process and added the milk later)
3 small apples, peeled, cored and diced.
Topping: 1/4 c muesli, 1 Tb. flour. 1 Tb softened butter. 2 Tb brown sugar for sweetness
Combine dry ingredients (flour, bran, baking powder, baking soda, salt). Set aside.
Cream butter, sour cream and brown sugar until pale and fluffy. Add honey and beat further. Beat in egg and mix well – scraping sides as needed.
Alternately add the combined dry ingredients with the milk. Mix until just combined.
Fold in the apples and 1/4 c muesli.
Spoon into prepared muffin tins. (I get best results by greasing and flouring- or use liners)
Sprinkle topping over each muffin
Bake at 180 (350 f) for 25 minutes.
Remove from pan while still warm.
The results were very good. A moist muffin that is not too sweet flavored nicely with the apple and teased just a bit with cranberry. Next time I would like to add extra dried cranberries for a little more punch or cinnamon to both the topping and the batter for a warm and homey spiciness.