Karl’s Cranberry Banana Bran Mini-Muffins

Adapted from a Fiber One recipe

Miriam and Chris have gone off carbohydrates so, of course, they gave us what they did not plan to eat anymore. One thing they gave use is something we would never think to buy for ourselves—Fiber One cereal. I do not generally eat a bowl full of bran rods for breakfast, so Jan looked up a recipe for muffins. Their recipe was too sweet, but I adapted it to our tastes.

Karl’s Cranberry Banana Bran Mini-Muffins

Karl’s Cranberry Banana Bran Mini-Muffins

Karl’s Cranberry Banana Bran Mini-Muffins

Ingredients

1 ripe banana
1 egg,
¾ cup milk, 1% lactose free
¼ cup canola oil
¼ cup Karl’s Orange Infused Sugar

1¼ cups AP flour
1 Tbs. baking powder
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. Kosher salt

1 cup Fiber One™ bran cereal
½ cup dried cranberries

Directions

1. Preheat oven to 400º F.

2. Mash the banana well in a medium mixing bowl.

3. Add the egg and scramble it into the banana.

4. Mix in the milk, oil and sugar.

Tip: I have found that the orange shreds in the sugar do not go through the screen of my flour sifter. Adding it to the wet ingredients allows it to dissolve more  easily.

Note: Eilene is a bit lactose intolerant, feel free to use regular milk.

5. In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.

Tip: I re-sift the dry ingredients together several times, so that they are evenly mixed.

6. Mix the contents of the dry ingredient bowl into the bowl with the wet ingredients.

7. When most of the dry flour is absorbed, fold in the bran and cranberries.

8. Distribute the batter into the Pam-ed cups of a mini-muffin pan.

Note: I prefer the portion control that mini-muffins allows. If you eat one large muffin and it is not enough to satisfy you, starting a second muffin leads to the temptation to finish it. Whereas three whole mini-muffins may just be enough.

9. Let the muffins rest for 5-7 minutes.

Tip: This gives the flour time to absorb more of the liquid and for the baking powder to start doing its thing.

10. Put the pan in the oven and bake for 12-15 minutes, until an inserted toothpick comes out clean.

Tip: If using a full sized muffin pan, bake for 20-25 minutes.

11. As soon as the muffins come out of the oven transfer them to a wire rack.

Tip: If you let the muffins cool in the pan they will become much harder to remove.

12. Let the muffins cool for one minute and serve.

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Filed under Breakfast, Desserts & Treats, Treats, Vegetarian

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