This morning I needed a little kitchen therapy. I'll probably explain why over on my weight loss blog later but I don't feel like hashing it all out right now. Let's just say I needed some time with myself doing what I love, experimenting in the kitchen. So that is what I did. 🙂
This idea is the result. I based it loosely The Original All-Bran™ Muffin recipe but added some flavor with almonds and cherries. I also halved the recipe to make less. I don't know about you but I can't make 12 muffins in my house unless I throw them directly in the freezer. The husband is NOT a muffin man at all so he's no help. The little guy is, but he wasn't feeling well this morning so I knew I was on my own.
Honestly, for my first try at this, the result was better then I expected. The flavor was good, it was the right amount of the cherries and almonds, even the size was ok. The texture was a bit dense but I think that's just how All Bran muffins come out. I can't say for sure though I never made nor ate a basic All Bran Muffin. Have you?
Either way, I'll make them again when I have a chance and see if I can get them a little lighter but the recipe is definitely done enough to share with you. I enjoyed 2 of them for breakfast this morning. If you have any ideas or try an iteration of this hit us up on the comments. I love to hear your ideas!
- 1 cup All Bran Cereal
- 4.5 oz almond milk (would work with regular milk to but I would maybe add a squirt of honey to add some sweetness)
- ½ cup whole wheat white flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 egg white
- 2 tbsp apple sauce
- 2 tsp almond extract
- ½ cup (75g) Sweet Cherries chopped
- 1 oz (28 g) almonds chopped up
Preheat the oven to 400 degrees and spray a 6 cup muffin tin with non-stick cooking spray.
Mix the All Bran with the almond milk and let it sit while you prepare the rest of the ingredients.
Chop the almonds and cherries as small as you would like them in the muffin. I went pretty small on the almonds but left larger chunks of the cherries.
Mix the flour, baking powder and salt together.
Add the egg white, apple sauce and almond extract to the All Bran/milk mixture. Mix well. Add the cherries and almonds mix well. Finally, add the flour mixture and mix until just combined. the batter will be thick.
Plop the batter into the muffin tin equally over the 6 cups. They will be filled.
Bake for 20 minutes.
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 6 | 1 Muffin | |||
| Calories | Fat | Fiber | WWPs | |
| 110 | 3g | 6g | old: 3 | new: 2 |
| Sugar | Sat Fat | Carbs | Protein | |
| 5g | 0g | 21g | 5g | |
I added almond pulp and honey to the recipe, and replaced cherries and almonds with cranberries and walnuts, and also replaced the wheat flour with rolled oats. So good!
Thanks Roni! Just wanted to make sure I didn't do something wrong though I couldn't se what I could have done wrong 🙂
Amy - These have no additional sweetener so I can totally see them tasting bitter to some. My sugar tolerance is way low. Simply add some honey or even a 1/3 cup of raw sugar.
I always try to warn folks on my "experimental" recipes like this because they really may not come out.
Roni, these muffins looked fabulous but we thought they turned out bitter. Wondered if they needed a little splenda or if I messed something up, but I don't see where I did. Any thoughts? They did smell fabulous but the taste wasn't there on mine. Thanks!!
Awesome! Will do!
Roni try adding 1/2t baking soda & 1/2t salt to the next batch. I was just reading about this problem on another blog and this was what was recommended. I tried in WW Corn Muffins and it worked GREAT!
Oh! sorry! the twigs... original!
Yum! For All Bran recipes, do you use the flakes or the twigs? I LOVE muffins 🙂
Ooooooh this looks so delicious! I love it when you make recipes that have small servings, 6 muffins is perfect for Jon and I.
I look forward to making these 😀
No worries! I have a fridge full of feta.. I'm sure it will make it's way into some of my ideas. 😉
I do miss the feta challenge, but these look delicious!
Oh wow! So so good Roni. They worked really well in the muffin top pan. I think I will make a double batch to throw in my RV freezer for our trip.
AWESOME! Can't wait to hear.
I liked the look of this recipe so much I jumped up from the couch threw it together and they are now in my oven. After reading your comments about the fluffy factor I decided to use my muffin top pan (from Vitalicious). I will let you know how they turn out.
I agree.. but people expect muffins to be those giant fluffy monstrosities they sell at bakeries and such. You know the ones I'm talking about! 😉
I am willing to forego fluffiness in my muffins for the nutrition. Pretty soon you forget that muffins are supposed to be light and fluffy! These look yummy!
They look delicious, I love fresh cherries!
I've never made all-bran muffins, but maybe you could whip the egg white before adding it (like a meringue), or add more egg white? I'm not sure how it would taste (or even react with the other ingredients), but maybe making a yeast-based muffin might add some lightness.