My friend Sarah works from 7 a.m. to 3 p.m., and requested a recipe for the perfect grab-and-go snack for her mid-morning munchies. She envisioned a moderately healthy muffin, but something smaller than the raspberry muffins, and was channeling some sort of Chai-ish flavor.
Here ya go, honey. Little snackie cakes, all spiced up.
Recipe for Apricot Spice Bran Muffins
Recipe 194 of 365
Few recipes make just enough batter for a 12-pack of small muffins – this one does. If you plan to take them to work, let them cool completely, then freeze them individually in small zip-top bags. Take them out of the freezer on your way out the door, and they should be thawed by the time you get hungry again. (Of course, a quick spin in the microwave won’t hurt, either.)
This recipe is adapted from Mollie Katzen’s recipe for Buttermilk Bran Muffins in Sunlight Café. For glitter, sprinkle with raw sugar before baking.
TIME: 15 minutes active time
MAKES: 12 snacks
Spray vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/4 cup sugar
1/4 cup (packed) brown sugar
1 cup oat bran
2 cups oat or multigrain bran cereal
1 cup buttermilk
1 large egg
1/2 stick (4 tablespoons) unsalted butter
3 small, ripe apricots, chopped into 1/2” pieces (for 1 generous cup chopped fruit)
Preheat the oven to 375 degrees. Grease 12 standard muffins cups with the vegetable oil spray (or line them with paper liners) and set aside.
Whisk the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, allspice, and sugar together in a large mixing bowl until blended. Add the brown sugar, breaking up any clumps with your hands, and the oat bran and cereal, and stir to blend.
Whisk the buttermilk, egg, and melted butter together in a small bowl, and add to the dry ingredients. Fold the wet with the dry until all the ingredients are moistened, then stir in the apricots. Divide the batter evenly between the twelve tins, and bake for 20 to 25 minutes, or until the muffins are golden and spring back to the touch. Cool five minutes before transferring to racks to cool, then completely before freezing.