Not that long ago I wrote about these orange and date muffins. I was trying to find a breakfast muffin that I could freeze and then defrost for a quick and healthy breakfast on the go. The orange and date muffins were delicious but when I made them they weren’t quite substantial enough to qualify for breakfast.
The muffin idea was inspired by a mystery novel I had been reading and since then I have been reading a series where the characters seem to eat a lot of delicious pastries in the office. This has led to a few weekend morning trips to the bakery for decadent breakfasts of pain aux raisin (though not as high in calories as you might think). I got addicted to these when I visited a friend in France last year. She lives in a small village and the bakery there made the best pain aux raisins. The ones from my local bakery aren’t at that standard but they are still pretty damn good.
I am now back on my quest to find a suitable breakfast muffin that is filling and has a touch of sweetness to it. These apple bran muffins are pretty close to what I want but are not quite there. They are just a touch too branny if you know what I mean. They taste just a bit too healthy. I was hoping the apple flavour would be stronger but it just doesn’t quite cut through the bran enough for my tastes.
I don’t dislike these muffins and they taste quite good, I was just hoping to have found that miracle recipe that tastes like dessert but is actually good for you. I am a white sourdough kind of girl so my tastebuds are not really to all this whole wheaty goodness.
The recipe is available here:
I made a full batch rather than cut back on the ingredients. I used a light olive oil rather than buying butter flavoured olive oil as I didn’t I would be using it again anytime soon. Instead of turbinado sugar I used a low gi cane sugar.
Baking is more of a precision task than other cooking and I get nervous about modifying baking recipes to make smaller batches. But as the plan was to freeze the muffins for future use, the full batch wasn’t a problem. The muffins defrost well – I defrost them in the microwave for about a minute on 50% power and then add a good swipe of butter.
I followed the recipe except my muffin tray only has six cups so I baked them in two lots. When I was getting the second lot ready I forgot to sprinkle the sugar on top. Which probably reduces the calories and I didn’t think it affected the flavour that much. With the topping each muffin is about 170 calories so with a bit of butter comes in around 200 calories. They are pretty filling muffins for that amount of calories. I find one is enough for me.
Update: Ok so I now officially love these muffins. The freeze and then defrost in the microwave just softens the bran slightly and they taste delicious. I am however concerned about Rachel from Rachel Cooks as I have since made some more cakey muffins and much prefer this healthy option. What kind of magic powers and other hypnotic tricks is Rachel using to make me like bran more than cake?