- 3 cups Fiber One original cereal
- 1 cup boiling water
- 1 cup dark brown sugar (packed tightly)
- 1 1/4 cups King Arther® Unbleached White Whole Wheat Flour
- 1 1/4 cups all purpose flour
- 2 cups whole milk
- 2 tablespoons fresh lemon juice
- 2 eggs
- 3/4 cup unsweetened applesauce
- 2 1/2 teaspoons baking soda
- 2 teaspoons vanilla paste
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon Redmond's Real Salt
- 1 cup dried cranberries
Preheat Oven to 400 degrees
Directions:
Spray your muffin tins with Pam® Baking Spray or grease them and set aside.
In a large mixing bowl (or your stand mixer), pour boiling water over cereal, stir thoroughly until all the water is absorbed, and let stand.
Mix together the milk and lemon juice, stir thoroughly, and let stand for 10 minutes. Alternatively, you could use two cups of buttermilk and skip the lemon juice.
While waiting, measure out the spices into a small bowl. Mix together the flour, salt, and baking soda into a medium bowl. Gather the brown sugar, applesauce, eggs, vanilla paste, and dried cranberries on the counter.
When the cereal has cooled and the sour milk is ready, add the sugar, eggs, applesauce, and milk and stir. Next add the spices and vanilla paste and stir. Then slowly add the flour mixture until all is incorporated. Finally, add the dried cranberries and stir until they are thoroughly mixed into the batter.
Spoon into prepared muffin tins, filling to just below the top. Bake at 400°F for 20 minutes.
Myrtle's Note: I wanted a bran cereal muffin recipe, but had to do some tweaking when I found one that started with Fiber One cereal. I changed the type of milk and sugar and flour, I dropped the egg substitute for real eggs, I added spices and flavoring, and I added dried cranberries. I botched the cooking time, so the first batch and the second look different. You can see the ones on the left have a higher muffin top, as they were cooked at the right temperature (400 degrees). I thought that the muffins turned out fantastic ... if you like bran muffins. By the way, it will not hurt my feelings if you swap out the dried cranberries for raisons. I know that is more traditional. I just prefer dried cranberries, and I am the one eating these!
Yield: 27 muffins
Adapted from: http://www.food.com/recipe/absolutely-delicious-bran-muffins-60141?ftab=tweaks
