Cranberry Apple Bran Muffins

If you're looking for another delicious, moist, easy bran muffin, then you've come to the right place. Today's installment in the bran muffin saga is just one variation on an endless theme.

I like to bake bran muffins for my mom. This way, she has a yummy yet healthy treat to snack on or for dessert. These muffins are great for a quick breakfast, a snack to take with you, afternoon tea, or an evening treat after dinner. Not only do they taste great, but they have loads of nutritious ingredients and enough fiber to keep your colon happy!

Ingredients:

1/2 cup hot coffee (or black tea)
2 cups raisin bran cereal (any brand)
1/3 cup olive oil (or coconut oil)
1/3 cup whole milk Greek yogurt (or sour cream)
2 large eggs
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup applesauce
1 cup dried cranberries
1 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup pecan pieces (optional, but nice!)

Preheat oven to 350F. Grease 12 muffin tins.

In a large mixing bowl, pour the hot coffee (or tea) over the cereal. Let sit about 10 minutes, or until the cereal absorbs the liquid.

In a small bowl, beat all the liquid ingredients until smooth. Pour into cereal mixture and stir until incorporated. Set aside pecans and add remaining dry ingredients to the batter, folding gently to incorporate. Do not over mix.

Scoop batter into muffin tins. Top each muffin with a few pecan pieces. Bake at 350F for about 25 minutes or until firm on top.

Let cool for about 5 minutes, then remove muffins from tin to continue cooling. Serve warm or cool. Makes 12 muffins. Enjoy!