… otherwise known as Apple Orange Bran Muffins.
If you’re thinking what do apples and oranges have to do with Greek muffins? Then just pause for a moment to watch the clip below (the wedding speech near the end of the movie: My Big Fat Greek Wedding).
and so … there you go!
Time to start cooking — Grab a mixing bowl and a spoon, and the following ingredients:
1 Dixie cup of unsweetened apple sauce (about 1/3 cup)
1 1/2 Cups Bran
1/2 cup milk
1/2 cup orange juice
1/3 cup brown sugar
1 tsp. vanilla extract
1 cup flour
1 tsp. baking soda
1 tsp. baking powder
Empty the Dixie cup of applesauce — you know, the kind that’s the perfect size for packing in lunches (about 1/3 of a cup) — into the mixing bowl. Add the 1 1/2 cups of bran, and then the orange juice and milk. I used Roger’s 100% Natural Wheat Bran, Tropicana No Pulp Orange Juice and 1% milk. Mix all these ingredients together until the bran is well coated.
While the bran is absorbing the liquid, pull out the rest of the ingredients and pop the muffin liners into the muffin tin. Preheat the oven to 375°F
Add about 1/3 cup of brown sugar. This is the part where I admit I don’t really use my measuring cups for measuring, more as scoops. Sometimes I even just shake the brown sugar into the bowl directly from the bag; the precise scientific method. If you like sweeter muffins, pack the brown sugar in the 1/3 cup measure, or add a little more. Mix the brown sugar into the wet batter.
Next, add the tsp. of vanilla and 1 large egg — I always buy Omega3 eggs, because extra Omega’s are recommended for people with Crohn’s, and I figure every little bit helps! Mix well.
Finally, add the cup of flour, 1 tsp. of both baking soda and baking powder, and then stir all 3 dry ingredients into the wet mixture. Just mix the batter well enough to combine the ingredients.
The oven should beep that it’s preheated and ready to go as you are dividing the muffin batter into the 12 muffin liners.
The muffins will take 20-25 minutes depending on your oven. Once they are done, remove them from the oven and let them sit in the pan for a couple minutes, while you pull out a cooling rack, clean up the ingredients, etc. and then remove them from the muffin tin and place them on the cooling rack.
Enjoy them while they’re warm from the oven or save them and eat them for breakfast throughout the week while you’re on your way to work.
I make these muffins, or variations of, at least once a week and have never had a batch flop!