'Twas a recent wintry Sunday in London when @eatlikeagirl and @brucey1 both tweeted about baking apple cinnamon muffins. The version that always springs to my mind my Mum's uber healthy recipe using oat bran. For quite a few of my teenage years, Mum would make these muffins for my Dad to help manage his cholesterol levels, especially just after his return from a business trip.
I remember spending quite a few nights hanging out with Mum in the kitchen, watching her whizz oat bran into a rough flour, helping her chop apples and walnuts, and playing with this nifty gadget that separated egg whites from their yolks.
In retrospect, I admit I was never the biggest fan of actually eating these muffins. They were more healthy than tasty, shall we say. But I have lovely memories of making them, because it meant Mum and I would be mucking about in a kitchen that smelled of spicy warm cinnamon, because it would be a girly hour of talking with Mum about the latest capers at school (hers and mine both, since she was a teacher), and because oat bran muffins usually meant Dad was coming home from somewhere far away soon.
On a lark I emailed Mum to see if she still had the recipe somewhere. Ever organised, she almost immediately shot it over. I'll next see Mum in February. Maybe we'll take a crack at making another batch of these. I'd like to see if we can make them more tempting without making them any less healthy. Maybe use more apple. Maybe make them sweeter but by using agave nectar instead of sugar.
If you have modifcations on this recipe you like, I'd love to hear them.
Makes 12 muffins
2 1/4 cups oat bran cereal
1/4 cup brown sugar
1 1/4 teaspoon cinnamon
1 tablespoon baking powder
1/4 cup chopped walnuts
1/4 cup raisins
1/2 cup skimmed milk
3/4 cup frozen apple juice concentrate
2 egg whites
2 tablespoons olive oil
1 apple, cored and chopped
- Mix the dry ingredients in a large bowl
- Mix the wet ingredients in a separate bowl
- Add the wet mixture to the bowl of dry ingredients, and mix
- Add the chopped apple
- Line a muffin pan with paper baking cups and fill with batter
- Bake at 425 deg F (220 deg C) for 17 minutes