Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Place muffin liners into a muffin tin and spray the liners with a little nonstick cooking spray. Set aside.
Step 3
In a large bowl, lightly beat the
Eggs (2)
. Stir in
Raisin Bran Cereal (135 g)
,
Almond Milk (360 mL)
,
Vegetable Oil (60 mL)
and
Vanilla Extract (5 mL)
. Let stand 10 minutes; then stir to break up cereal.
Step 4
Meanwhile, place
Pecans (100 g)
on a baking sheet and toast them for 10 minutes, until crisp and fragrant. Remove from oven and roughly chop them. Set aside.
Step 5
While pecans are toasting, peel the
Granny Smith Apple (1)
and dice it into very small pieces. Chop the
Fresh Cranberries (100 g)
. When pecans are toasted, roughly chop them and add the nuts and chopped fruit into the cereal mix. Stir until blended.
Step 6
In a medium bowl whisk together the
All-Purpose Flour (310 g)
,
Baking Powder (9 g)
,
Baking Soda (2 g)
,
Granulated Sugar (200 g)
,
Ground Cardamom (as needed)
,
Ground Allspice (as needed)
,
Ground Cinnamon (3 g)
and
Kosher Salt (6 g)
.
Step 7
Add the dry ingredients to the wet ingredients and stir until just combined.
Step 8
Spoon evenly into muffin tins and bake. For regular sized muffins - bake 20-25 minutes. For mini muffins, bake 12-15 minutes or until a cake tester comes out clean.
Step 9
Remove from pan and cool on a rack before serving. Enjoy!
