Yummy Solution – Apple Cinnamon Muffins

This year I began volunteering at the Bluefield High School Breakfast Program. I love working with young adults and am delighted to spend a morning each week ensuring that they get something healthy before class. I know that mornings can be rough and that good nutrition goes a long way.

I am amazed at how many people help out. Two local grocery stores, the Cornwall Save-Easy, and the Charlottetown Co-op, donate the apple juice, apples, bagels, and jams. The school has provided space, including a deep freeze and fridge. Teachers organize the program, food delivery, and purchase milk products. Some students volunteer to replenish and monitor the table, while the rest are respectful and neat about their breakfast reducing clean up before classes. I really just have to be there to supervise, deal with any issues that come up, and lock up afterwards. It is a sweet volunteer experience.

The first week I was there I noticed that there were bananas and apples in the freezer. The vice principal told me that last year they made applesauce so that leftovers were not wasted. However, the students did not like them very much. Right away I knew that I could make the Banana Chocolate Chip Muffins (I think from the Heartsmart Cookbook) that my kids love. However, what to do with the frozen apples and apple sauce was another issue.

At home, I realized that I also needed to use up some Bran Flakes that we had. My kids love to first half of a box of cereal but then tend to get bored with it and stop eating cereal for awhile. So I got creative with ingredients and made some Bran Apple Cinnamon Muffins. They have been a hit with the high school crew. I make a batch every two weeks and they continue to disappear.

Apple Cinnamon Muffins

Prep time: 15 minutes

Baking time: 25 minutes

Makes approximately 48 muffins

• 6 cups   Bran Cereal (6 cups) crushed (what is on sale usually bran flakes)
• 3 cups   Milk
• 1 cup      Vegetable Oil
• 3 cups    Lightly packed brown sugar
• 6              Eggs (If use applesauce, then omit 2 eggs)
• 6 to 10   Apples cut into small chunks (peelings just seem to fall off the slightly thawed apples I use from the school)
• 1 cup      Applesauce or citrus juice (orange, lemon, or lime)

CRUSH the bran cereal into fine pieces. Pour milk over top and set aside. DICE apples, dropping into applesauce or citrus juice as cut. Set aside. CREAM Oil and sugar. Add eggs, one at a time, and cream until light and fluffy. ADD Cereal and milk mixture to egg mixture. Stir until combined.

COMBINE dry ingredients and stir into wet mixture. Stir until just moistened. ADD Apple mixture, and stir until combined

SPOON Batter into a greased muffin tin generously filling each cup (I use 1⁄4 cup batter per muffin).

BAKE at 400o F (200 o C) for 25 minutes. Cool on rack. Store in airtight container. Muffins freeze well.

Note: If I want to make this gluten free, then I use a cereal that is gluten free and my gluten free biscuit mix. I make it dairy free by substituting almond milk.

Hope you enjoy them as much as the Bluefield students do!!