September 23, 2015 by admin
Most of the time when I visit my home in northern Italy, I voraciously ask family, friends and even produce vendors for ideas and recipes they recommend for various ingredients. Sometimes, though, I become the source of such information for them. Breakfast foods would be a case in point. Italians are not the best breakfast people. Travel and the internet have led some inquisitive people to try something new. I do my part too. I’ve offered these muffins to my fast-paced relatives and friends as a perfect antidote to their beloved brioche or biscotti breakfast. I added pinoli for an Italian twist but any nut will work well.
- 1 lb (453 g) oat bran - approximately 5.5. cups
- ½ cup (112 g) brown sugar
- 4 teaspoons baking powder
- ½ cup (120 ml) honey
- 2 cups (1/2 litre) nonfat milk
- 2 eggs
- ½ cup egg (120 ml) substitute
- ¼ cup (60 ml) canola oil
- 1 cup (240 ml) unsweetened applesauce
- ½ cup (80 g) pine nuts (pinoli)
- Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius). Spray 24 muffin cups with cooking spray or line with paper cups.
- In a large mixing bowl, combine the oat bran, brown sugar and baking powder. In a separate, smaller bowl, combine the remaining ingredients.
- Add wet ingredients to the large bowl and mix well.
- Fill the muffin cups ¾ full.
- Bake 17-20 minutes or until the muffin tops are browned. Cool before serving. These muffins freeze well.