It's good to have a gallon zip lock in the freezer with muffins or breakfast cookies in it. It's good for me to have something wholesome to throw in my bag on the way out the door. It's good to have something to hand out to visitors, big and small.
Now a secret. One of my guilty pleasures: blueberries muffins from Safeway. But they are huge and very sweet. It's got to be about like eating a piece of cake. We really don't need much cake.
So I started out my morning meal planning for the week and making Apple Bran Muffins. This is not an original recipe. It was in a Taste of Home magazine this year.
Apple Bran Muffins
3 c. AP flour
2 t. baking powder
2 t. ground cinnamon
1 t. salt
1/2 t. baking soda
1/4 t. ground nutmeg
1 1/2 c. milk
2/3 c. packed brown sugar
1/2 c. canola oil
2 t. vanilla extract
3 c. All-Bran cereal
2 c. peeled and finely chopped tart apples
1 c. walnuts (optional) I left them out because daughter-in-law has some concerns about the kids and nuts
1 c. Raisins (optional) Another secret: I don't really like raisins
In a large bowl, combine all ingredients. With a big spoon stir to combine, turning the mixture inward, just until all dry ingredients are moistened.
Put muffin papers into the cups of the muffin pan. I use an ice cream scoop to fill them. If you don't use muffin papers, spray the pan well. But the muffin papers work well when you are planning to freeze them or use them later.
I decided I wanted them a little fancier so I made my muffin topping and sprinkled on half before baking. Gave me some nuts and a nut less version
Just in time for a little bit of baby sitting.