Sometimes a girl just has to have some carbs - especially when the outdoor thermometer reads below zero. Yep. That's right. Do you know what the high for today is going to be? Zero. Do you know what the low tomorrow night is going to be? Negative 15. I need food that goes well with a nice cup of tea and that I can eat while I sit by the fire. With my slippers. And my snuggie.
These muffins are full of fiber and the cherries add just the right amount of sweetness. Despite the heavy All-Bran, they are surprising light and airy and not at all brick-like!
A little bit of vinegar substitutes for the eggs and, combined with the baking powder, has great leavening power. Agave nectar adds sweetness without the sugar rush.
Cherry Pistachio All Bran Muffins
By Rachel @ Simple Girl
2 cups All Bran
2 cups Vanilla Unsweetened Almond Milk
1 1/4 cups White Whole Wheat Flour
2 Tablespoons Baking Powder
1 teaspoon cinnamon
1/3 cup canola oil
1/3 cup agave nectar
1 tablespoon white vinegar
1/2 cup dried cherries, chopped
1/2 cup roasted pistachios, chopped
Soak All Bran in milk for 20 minutes or until the cereal is completely mushy. Add flour, baking powder and cinnamon. Stir until combined. Add canola oil and agave and vinegar. (If you measure the oil first, the agave won't stick to the measuring cup!) Stir until combined. Chop the cherries and pistachios and fold into the batter.
Bake @ 375 degrees for about 15 - 20 minutes. Cool. For extra deliciousness, drizzle white chocolate on top.
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