I don’t think I have ever shared the story behind my apple raising refrigerator bran muffin recipe! How I have had a blog for 7 years and never shared it with you is beyond me! I apologize and am looking to correct that fact with this post.
When I was in high school I had one job: To get scholarships. It was my job to find the right balance of grades, leaderships, volunteerism and creativity in essay writing to be awarded scholarships to fund my college career.
But what about sports?
Nope… sports was out of the question. I could not run, jump, throw, hit, spike or what ever else athletes did… to save my life. In fact, when I was in middle school I fell on my face jumping over the hurdles.
In front of the whole middle school.
While wearing glasses.
And braces on my teeth.
During field day.
It was my non-athletic nightmare coming true!
So back to scholarships.
The Culinary University that I wanted to attend held a scholarship for incoming freshman. It was a recipe creation competition and I can’t remember all the categories, because that was over 20 years ago, but I do know that I won second place in the conversion category. The idea was to convert a recipe to make it lower in fat and higher in fiber that a traditional recipe.
THIS is that recipe. The only twist is that I swapped out SPLENDA® Sugar Blend for the white sugar that I had used in the original recipe. By swapping one cup of sugar with one cup of SPLENDA® No Calorie Sweetener, Granulated, you can save more than 600 calories!
Check it out!
1 20 ounce box of bran flakes with raisins
5 cups of all-purpose flour
1 /2 cups SPLENDA® Sugar Blend
1 Tablespoon + 2 Teaspoons Baking Soda
2 Teaspoons Cinnamon
1 Teaspoon Salt
4 Eggs, beaten
1 Quart Buttermilk (or 1 quart milk with 2 Tablespoons white vinegar added)
1 Cup Applesauce
2 Apples diced
1 Cup raisins
Oatmeal for garnish
Combine the first 6 ingredients in a large bowl. (I use a large stock pot)
1 20 oz box of bran flakes with raisins.
If you can find a box with ‘extra raisins’, get that box. If not, it is not a big deal, I just like a lot of raisins!
Add 5 cups of all purpose flour.
Add 1 /2 cups SPLENDA® Sugar Blend.
For more recipes and Sweet Swaps™ ideas featuring SPLENDA® visit the Sweet Swaps™ website.
Add 1 Tablespoon + 2 Teaspoons Baking Soda, 2 Teaspoons Cinnamon, 1 Teaspoon Salt.
Stir all the dry ingredients to combine.
Now it is time to get to the fruit and the wet ingredients.
Add the beaten eggs, buttermilk, raisins, chopped apples and applesauce and add to the dry mixture.
Stir until mixed.
Cover and chill in the refrigerator for 1 hour or even better, overnight. The bran flakes will absorb the moisture of the batter making a delicious, healthy muffin mix.
Spoon the batter into pan sprayed muffin tins, filling 2/3 full.
Sprinkle with oatmeal for garnish.
Bake at 350 degrees for 20 minutes and remove from the pan immediately.
You can store the batter in the refrigerator for up to 2 weeks.
Now you can have fresh breakfast muffins every morning!
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- 1 20 ounce box of bran flakes with raisins
- 5 cups of all-purpose flour
- 1 /2 cups SPLENDA® Sugar Blend
- 1 Tablespoon + 2 Teaspoons Baking Soda
- 2 Teaspoons Cinnamon
- 1 Teaspoon Salt
- 4 Eggs, beaten
- 1 Quart Buttermilk, or 1 quart milk with 2 Tablespoons white vinegar added
- 1 Cup Applesauce
- 2 Apples diced
- 1 Cup raisins
- Oatmeal for garnish