Apple Bran Muffins from Motts®

Start your day off right with a filling muffin. Add moisture and flavor to your bran muffins with Mott’s Cinnamon Applesauce.

Step: 1

Preheat the oven to 350 degrees F. Line 12 (2 1/2-inch) muffin cups with paper liners or spray with nonstick cooking spray. In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg.

Step: 2

In medium bowl, beat sugar and margarine with electric mixer at medium speed until blended.

Step: 3

Whisk in applesauce, egg whites and molasses. Add cereal. Stir until moistened.

Step: 4

Stir applesauce mixture into flour mixture just until moistened. Spoon evenly into prepared muffin cups.

Step: 5

Bake 25-30 minutes or until toothpick inserted into center comes out clean. Immediately remove from pan cool on wire rack 10 minutes. Serve warm or cool completely.

Per Serving: 155 calories; protein 2.6g; carbohydrates 32.2g; fat 2g; sodium 341.1mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.