Maple Bran and Fruit Breakfast Muffin
This wonderful muffin is a delicious way to start your morning off with Fiber, Iron, Calcium, Potassium, Vitamins and Anti-Oxidants. It has a light spongy base with a wide array of textures and flavours to give our mornings that delicious kick to jump-start our day.
What’s the secret to the little bite of joy? It has a small quantity of those basic ingredients (flour, egg…) and a whole lot of those wonderful extras (fruits, nuts, crunch, flavour)… And the surprise? It’s made with All-Bran and Special K cereal.
Serve it up fresh out of the oven – while still warm – with a dollop of butter and/or your favourite jam for an extra punch of yumminess.
Some side notes: This recipe is made with Buttermilk. If you can’t find Buttermilk at your local store, you can get the recipe for buttermilk on my substitutes page.
If the whole batch of muffins doesn’t disappear in one go, you can reheat them in the oven for 5 mins at 120C-150C (250F-300F). But please – to retain their delicate spongy texture: no microwaving, please!
OK… onto the good stuff…. The recipe!
Ingredients
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1 1/2 cups (365gr) Buttermilk
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2 large Eggs
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1/4 cup (60gr) unsalted Butter – melted
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1/4 cup (60gr) Vegetable Oil
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1/4 cup (80gr) Maple Syrup
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1 1/2 cup (120gr) All-Bran Cereal
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1 cup Prunes – chopped
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1/2 cup Raisins
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1 cup (140gr) All-purpose Flour
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1/2 cup (30gr) Special K Cereal
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1/4 cup (40gr) Packed Brown Sugar
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1 tsp (5 gr) Baking Powder
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1 tsp (5 gr) Baking Soda
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Pinch of Salt
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1/4 cup Sunflower Seeds (unsalted)
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1/4 cup Pumpkin Seed (unsalted)
Directions
- Preheat oven to 200C (390F).
- Prepare the Muffin tin: You can use cupcake wrappers for these muffins, OR, you can grease you muffin pan with butter, vegetable oil OR non-stick spray.
- Mix together all the ingredients in the first section (up until the Moscatel Raisins).
- Let stand for 10 mins so that the fruit can get re-hydrated.
- In a separate bowl, combine the dry ingredients.
- Mix the dry ingredients into the wet ingredients and mix until just combined. (20 strokes or so)
- Spoon the batter into the muffin cups.
- Fill each Muffin cup to the rim. (Don’t worry, this will ensure you get beautiful plump muffins every single time).
- Bake for 20 mins or until a toothpick inserted in the centre comes out clean.
Tips
- Prepare everything the night before, wrap in plastic wrap and leave in fridge overnight. In the morning, pop them in the preheated oven while you get ready and enjoy freshly baked muffins for breakfast without the hassle of getting up extra early. (Baking may require an extra 5 mins since the batter will have started off cold).
