As you can see, I didn’t feel like cooking anything for dinner. But, as simple as mozzarella, tomato, basil, and a drizzle of olive oil on French bread sounds, it was wonderfully filling! My sister and I split the plate, and I wasn’t hungry for anything else! However, I was in the mood to bake! I had planned on baking a cake from The Joy of Cooking, but I’ll hold off on that for tomorrow. Instead, I made these healthy apple oat bran muffins to eat for breakfast during the week! Even though the recipe posted below has the measurements in cups, I used the original recipe’s Metric system amounts on my digital scale! It was so fun! Also, I added the chopped bits of apple, and my batch yielded 16 muffins instead of the original recipe’s 12. Maybe next time I’ll throw in some chopped walnuts as well!Apple Oat Bran Muffins (adapted from Joyofbaking.com)
1 c. all-purpose flour
1 c. oat bran
1/3 c. light brown sugar
1&1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 large egg, lightly beaten
1/4 c. honey
1 tsp. pure vanilla extract
2 tbsp. canola oil
1&1/4 c. milk
1 small Gala apple, chopped into pieces
Preheat oven to 400 degrees and place rack in the center of the oven. Line a 12 cup muffin pan with paper liners or spray with nonstick vegetable spray.
In a large bowl, stir together the flour, oat bran, sugar, baking powder, baking soda, salt, and ground cinnamon.
In another bowl, whisk together the lightly beaten egg, honey, vanilla extract, oil, and milk.
Add the wet ingredients to the dry ingredients, and stir just until moistened. Gently stir in the apple bits.
Pour or ladle the batter to fill the muffin cups, and bake about 16 to 20 minutes or until a toothpick inserted int he center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving.