Breakfast is my favourite meal of the day. (Ok, so are lunch and dinner!) Some people swear by bacon and eggs, and yes, I agree that’s a wonderful way to start the day. Others prefer the remains of dinner for their morning start. Again, that’s a super healthy and smart way to rev your motor after a long night of fasting. But, I, like many people, also crave the satisfaction offered by some kind of sweet paired with a strong, black coffee. Not the healthiest way to start the day, I know. But, my taste buds aren’t complaining. This Bran and Apple Muffin recipe tries to be healthy. It really does. And as far as muffins go, I think it comes pretty close to achieving that goal. If you’re worried about calories (I’m not sure how many are actually in these muffins), just reduce your portion size. Small-sized muffin pans are really easy to find. In that case, this recipe will make about 24 instead of 12. Freeze the extras so you can enjoy them longer.

 

Bran and Apple Muffins
Makes 12
1 cup bran cereal
1 cup wheat germ
1-1/2 cups whole-wheat flour
1/2 cup skim milk powder
3 tsp baking powder
3/4 cup raisins
1/2 cup walnuts, chopped
2 eggs
1-1/2 cups apple juice concentrate, thawed
1/4 cup olive oil

1. In a large bowl, mix together bran cereal, wheat germ, flour, milk powder, raisins and walnuts; set aside.
2. Beat eggs; add apple juice concentrate and oil. Add to dry ingredients and stir to mix well. Let batter stand until moisture is absorbed, about 5 minutes.
3. Spoon batter into paper-lined muffin cups, filling each to the top. Bake in a 375°F oven until muffins are tinged a dark golden brown, about 30 minutes. Remove muffins from pan, cool slightly on a wire rack, and serve warm.