Whole Wheat Apple Cider Bran Mini Muffins

These mini apple cider muffins are delicious and healthy little bites for breakfast or just a snack.

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Spray two 24-cup mini muffin tins with cooking spray.

Step: 2

Place bran cereal in the bowl of a food processor; process until ground to a flour-like consistency. Transfer to a large bowl. Add flour, apple, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt; toss to combine.

Step: 3

Mix together apple cider, applesauce, eggs, vegetable oil, and vanilla extract in a separate bowl. Add flour mixture to the apple cider mixture and gently mix until combined; batter will appear runny. Allow to rest while baking soda and apple cider cause batter to thicken and double in size, 1 to 2 minutes.

Step: 4

Scoop a small amount of batter into the prepared muffin cups.

Step: 5

Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Allow to cool before eating.

Per Serving: 26 calories; protein 0.6g; carbohydrates 4.3g; fat 0.8g; cholesterol 6.8mg; sodium 77.8mg.

The best flavour of the flour could make a real deal 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 making wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers 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 start it night before , then finish it off the next day.