So I have mentioned in a couple of different blogs about saving milk, try making these “health” muffins instead of cereal, only then to contradict myself by saying make frothy coffees, and whilst you’re at it, serve with these muffins. So okay, life is never simple. But these muffins are!

I call them “healthy” because they include fruit and fibre and less sugar than more American style muffins (which are delicious but really more like cakes posing as a breakfast item). These do still contain sugar and oil, so if you are keeping to a strict eating regime, try swapping the sugar for coconut sugar or Truvia, or swapping out the oil for melted coconut oil. Its not personally for me, but the beauty of this recipe is you can adapt to suit your needs and wants.

I stumbled upon this years ago. My husband and I used to commute to Manchester (so that really is years ago), but worse still we did it together. Nothing tests a first year of marriage like the M62 at rush hour day in and day out. Isolation has nothing on being stuck in a tin can in traffic for what feels like days on end.

But we had a routine. He would scrape the ice (I mean it was even cold in spring) and I would prepare tea and coffee flasks and grab breakfast – these muffins! I got them from

Here is where I got the original recipe from – orgasmic chef. I’m pleased it is still online after all these years. But to spare you the trouble, I’ve set it out below.

The original recipe doesn’t call for sultanas. But the one thing I always do is use Sultana Bran, the cheap generic stuff. And I just blitz it all in a food processor. I don’t add separate sultanas, not only because this is easier, but it saves on some of the sugar content. The only reason I tried it with Sultana Bran instead of All-Bran, is because that is what I happened to have at home already, and it worked a treat. I’ve added in any tweaks I do – but you do what feels right to you. And let us know of any changes and how it worked out!

What do you need?

  • 1¼ cups all-purpose flour
  • 1 tsp cinnamon (I often double this)
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 cups Kellogg’s® All-Bran® Original cereal (I honestly use 2 cups of store own brand sultana bran)
  • 1¼ cups fat-free milk (I just use whatever is in the fridge, normally semi-skimmed)
  • 1 egg (I tend to use a large egg)
  • ¼ cup vegetable oil
  • 1 apple chopped

What must you do?

  1. Sift and then stir together flour, sugar, cinnamon, baking powder and salt. Set aside.
  2. In large mixing bowl, combine KELLOGG’S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. (Then I blitz in the food processor, but wait till it softens)
  3. Add the egg, sugar and oil. Beat well.
  4. Add flour mixture, stirring only until combined.
  5. Add apple and barely mix through.
  6. Portion evenly into twelve muffin pan cups coated with cooking spray.
  7. You can sprinkle the top with brown sugar, coconut sugar, crushed nuts for extra crunch if you like.
  8. Bake at 400° F about 20 to 25 minutes or until golden brown.
The finished product – without any crispy topping.

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