Start your day off right with a filling muffin. Add moisture and flavor to your bran muffins with Mott’s Cinnamon Applesauce.
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.
In medium bowl, beat sugar and margarine with electric mixer at medium speed until blended.
Whisk in applesauce, egg whites and molasses. Add cereal. Stir until moistened.
Stir applesauce mixture into flour mixture just until moistened. Spoon evenly into prepared muffin cups.
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.