Homemade Bran & Oat Muffins

• •1.5 cup All-purpose flour
• •1.5 tsp Baking soda
• •0.5 tsp Salt
• •5 tbsp Powdered buttermilk
• •0.5 cup Brown sugar
• •1 cup Bran flakes cereal
• •1 cup Quick oats
• •1 piece Large egg (slightly beaten)
• •1 cup Unsweetened applesauce
• •0.3 cup Water

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.

2. 2

   In a large bowl, whisk together the all-purpose flour, baking soda, salt, powdered buttermilk, and brown sugar. Stir in the bran flakes cereal and quick oats until evenly combined.

3. 3

   In a separate medium bowl, lightly beat the large egg. Add the unsweetened applesauce and water to the beaten egg and mix well.

4. 4

   Make a well in the center of the dry ingredients. Pour the wet ingredients into the well.

5. 5

   Stir the mixture gently with a spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine and result in tender muffins.

6. 6

   Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

7. 7

   Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown.

8. 8

   Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Chef's Tips

• 💡Do not overmix the batter! Overmixing can lead to tough muffins. Stir just until the wet and dry ingredients are combined.
• 💡For extra flavor, you can add 1/2 teaspoon of cinnamon to the dry ingredients.
• 💡These muffins freeze well. Once completely cooled, store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm gently in the microwave.