Mornings Never Tasted So Good!

Sometimes it is hard to get a good breakfast on the run, but there are also times when you just want a hearty snack, and the best part is that this freezes so well.

The other thing that I love about this recipe is that I modified it from the original which had a lot more oil. It was heavy and the calorie count was through the roof. Substituting most of the oil for non-sweetened applesauce helped to create a lighter muffin and add in a fruit. Win-win!

Ingredients

• 1 c. All Bran cereal
• 3/4 c. buttermilk
• 1 1/4 c. applesauce
• 1/2 c.Wesson oil
• 4 eggs
• 1 tsp. vanilla
• 3/1/4 c. flour
• 2 c. sugar
• 2 1/2 tsp. baking powder
• 1/1/2 tsp. baking soda
• 1 tsp. salt
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 c. shredded carrot
• 8 oz. crushed Dole pineapple – drained

Instructions

1. Preheat oven to 350.
2. In bowl mix cereal, buttermilk, oil, applesauce, eggs, vanilla. Set aside to soften cereal about 5 minutes.
3. Meanwhile in a larger bowl combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg.
4. Stir cereal mix into bowl with dry ingredients until combined. Do not over mix.
5. Fill greased muffin tins 2/3 full.

Bake 30 minutes or until toothpick comes out clean.

Quick Tip: make sure muffins are completely cool before putting them in a ziplock bag and tossing into the freezer.

Well, I hope your family enjoys these hearty and flavorful muffins.

Photo and recipe courtesy of Marci!