A fall twist on a delicious and healthy breakfast favorite.
Preheat oven to 400 degrees F (200 degrees C). Line 2 muffin tins with paper liners.
Place raisins in a microwave-safe bowl; cover with water. Microwave on high until plump, about 70 seconds. Drain.
Beat milk and eggs together in a bowl; mix in bran cereal. Let stand until cereal softens, about 5 minutes.
Mix raisins, canned pumpkin, honey, apples, and butter gently into the cereal mixture. Add flour, baking soda, pumpkin spice, and baking powder; mix batter gently until combined.
Spoon batter into the lined muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer muffins to a cooling rack; let cool for 40 minutes.
Per Serving: 152 calories; protein 3.9g; carbohydrates 34g; fat 2.4g; cholesterol 19.3mg; sodium 207.6mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done 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 work it night before , then clear it off the next day.