Two Scoops

You know how sometimes you could kill for a little bit of sweet but there's nothing in the house? Yeah, me too. So this next recipe is kinda like cinnamon raisin toast, except it's a homemade muffin that freezes great and takes no time to defrost in the microwave! Think this is the last recipe from my big cooking day last weekend. Later this week I'll get to what I made yesterday.

Two Scoops Raisin Bran Apple Muffins
(this link takes you to ALL-BRAN* Bran Flakes Apple-Raisin Bran Muffins, but it's pretty much the same recipe)

A dusting of cinnamon sugar adds an extra-sweet touch to these large, fruit-filled muffins.

Makes 12 large muffins

Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
3 1/2 cups Raisin Bran cereal
1 1/2 cups skim milk
1/4 cup vegetable oil
2 tbsp molasses or liquid honey
1 egg, lightly beaten
1 cup finely-chopped unpeeled red apple

Topping:
1 1/2 tsp granulated sugar
1/4 tsp ground cinnamon


Preheat oven to 400°F.

Combine granulated sugar and cinnamon for topping; set aside.

In large bowl combine flour, sugar, baking powder, cinnamon, salt and nutmeg; set aside.

In medium bowl combine cereal, milk, oil, molasses and egg; beat well. Stir in apple. Add to flour mixture, stirring just until moistened. Portion batter evenly into 12 large lightly-greased muffin-pan cups. Sprinkle with reserved cinnamon sugar.

Bake 20-25 minutes or until golden brown and top of muffin springs back when lightly touched.