Hats Off To Oat Bran Applesauce Muffins
Marge and I are muffin freaks. For me, the sin of choice is brimming with nuts, dried fruit, pumpkin, sugar, molasses, butter…the things that make food taste really good. When my daughter suggested a muffin starring applesauce and oat bran cereal, it wasn’t a leap to imagine eating dry cardboard and everyone shouting “delicious” as their noses grew to infinite dimensions. I don’t even like recipes that begin with the words, “Oat Bran”.
Everyone now know that I was wrong as dumb can be. I should have trusted that my daughter recognized real flavor…genetics of course. The Oat Bran Applesauce Muffins are a creation from Hodgson Mill, an Illinois company producing whole grain and organic products like flour corn meal, cereals and pastas. The recipe is displayed on the Hodgson Mill website. Their oat bran cereal needed for these muffins is available in most grocery stores of from Hodgson Mill directly.
The muffins are surprisingly meaty and moist. Lightly sweet and grainy with a hint of toasted apple, they are great for snacking…and quite filling. Once again, I’m giving you a quick make-and-bake food. You won’t spend more than fifteen minutes from “first longing” to “in the oven.” This is starting to sound like an infomercial but these muffins are dynamite. Delicious and good for you…what a novel idea. There are only two left in the batch we made a few days ago.
PS. I haven’t forgotten the lemon scones. I wasn’t happy with the initial results and have reworked the recipe and method. I’ll have them posted soon.
Oat Bran Applesauce Muffins
½ cup brown sugar packed
1 ½ cups oat bran hot cereal (Like Hodgson Mill)
1 ½ cups unbleached white flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 eggs or 4 egg whites
1 cup applesauce chilled
4 tablespoons vegetable oil
Heat oven to 400 degrees. Line 12 muffin cups with paper liners or grease individual cups. Blend sugar, cereal, flour, baking powder and soda, and salt together. Add eggs, applesauce, and vegetable oil. Mix until well blended, but do not over mix. Spoon into liners or prepared muffin cups. Let stand 10 minutes. Bake 15 minutes or until golden brown. Remove from muffin pan and cool.