Coffee Wheat & Bran Muffins

Ingredients

• 2 TBS flaxseed meal
• 1/2 cup brown sugar
• 1/3 cup applesauce (add more if needed)
• 1 cup cold coffee*
• 2 tablespoons milk
• 2 cups whole wheat flour
• 1/2 cup self-rising white flour
• 2 1/2 teaspoons baking soda
• 2 cups whole bran cereal
• 1 cup oatmeal
• 1 tsp cinnamon
• 1/2 tsp nutmeg

*Note: You don’t have to brew the coffee! :) Measure 1 cup water in a liquid measuring cup. Spoon 1-2 TBS coffee into it. Mix and let sit for an hour. Later, put a sifter/colander in a small bowl and a coffee filter in it. Pour coffee water into filter, and let drain. Now you can use the filtered coffee and it’s not hot!

Directions

1. Preheat oven to 350F.
2. In a large bowl: mix flaxseed meal, applesauce, coffee, milk and sugar
3. In a small bowl: mix flours, bran cereal, oatmeal, baking soda, nutmeg, and cinnamon.
4. Combine the wet ingredients with the dry ingredients. Mix well but don’t over mix. Add more applesauce if batter is a bit dry. Batter should be thick.
5. Grease 12-muffin pan(s). Spoon batter into muffin cups. You can fill to top because these don’t rise very much; or you can fill them halfway (1/4 cup of batter) and use another muffin pan.
6. Bake for 10-15 minutes… or until golden brown…maybe 15-18 minutes.
7. Let muffins cool in pan – at least 5 minutes. Then carefully pop muffins out and let cool on a plate or cooling rack so they don’t sweat in the pan.

My adapted muffins are a bit bland…and ended up getting dry. More applesauce or milk would have made them moister! :)

By the way, they taste GREAT with jelly, honey, butter, applesauce, peanut butter…etc.

Adapted from all recipes Bran Muffins with Coffee