Apple Almond Bran Muffin

It’s about 8:40 am on a chilly Wednesday morning here in Prague. I woke up about an hour ago after feeling a cold breeze run through our apartment. Realizing that we had left the window opened overnight I got up to close it, and drowsily decided to start my day.

I was about to pour myself a bowl of bran flakes, when I noticed that we were out of milk. Still very much in the mood for bran, and pleased to see I had everything I needed to make muffins, I took out my mixing bowl. In about 35 minutes I had a warm muffin and a cup of coffee to enjoy.

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Muffins

Ingredients

Makes 12 Muffins

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1 1/4 cups (315 ml) sour cream thinned with cream or milk

1 egg

1/3 cup (80 ml) sunflower oil

1/4 cup (50 g) lightly packed dark brown sugar

1/2 pack (8 g) vanilla sugar

3 tsp (10 ml) cinnamon

1 1/2 cups (90 g) wheat bran

1 cup (125 g) all-purpose flour

1 1/2 tsp (8 g) baking powder

1 1/2 tsp (8 g) baking soda

1/4 tsp (1.5 g) salt

~1/2-1 cups (30-60 g) of sliced apples

1/2 cup (60 g) of slivered almonds

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Method

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Preheat your oven to 220°C (425°F) and coat a 12-cup muffin tin with butter.

Whisk the egg until fluffy, then add your thinned sour cream, oil, brown sugar and any vanilla sugar into your mixing bowl.

In the same bowl, sift while stirring in your flour, baking powder, baking soda and salt. Once this is all combined, pour in the wheat bran and combine evenly.

Chop about 1-2 small apples into a bowl, sprinkle and cover evenly with cinnamon.

Spoon ~1 tbs of batter into your muffin cups, add a few pieces of fruit, then spoon the remaining batter (~1 tbs) over the apples.

Bake these muffins for ~17 to 20 minutes, rotating the pan once halfway through for even browning. Do not overbake, or they will dry out.

Let your muffins cool for ~10 minutes, then dig in.

Recipe adapted from Here.