I know I’ve been rambling on and on about how much I’m excited for fall and the weather change (blah, blah, blah)… and I don’ take it back, but I did forget about one eensy-weensy thing I’m not so fond of: cold mornings.
I’m really not sure how I can be expected to pry myself from the unparalleled comfort of the duvet cocoon that I’ve spent all night warming to optimal levels and plunge into the freezing darkness first thing in the morning. It makes me sick to even think about, quite honestly.
The key, I’ve discovered, is incentive. Perhaps the promise of a steaming shower appeals to your weary eyelids and frozen limbs. I prefer positioning my still half-asleep body directly in front of my space heater that is probably prewar and most definitely unsafe (I recommend the concept, not the make and model). God bless whoever thought of the programmed coffee maker, is all I’m saying.
My favorite fail-safe, in general, is the promise of a decent breakfast and while nothing quite literally warms the cockles as much as an oven-like bowl of oatmeal, sometimes portability is paramount.
I’m all about these grab-and-go muffins, a seasonal version of Kellogg’s original All-Bran recipe. I find that, because they’re loaded with bran and pumpkin, I can easily convince myself that they’re practically vegetables and that I’m actually being very healthy. I did, however, add a buttery streusel topping but we don’t need to linger over that fact.
I’m not saying these muffins make me a morning person, as no force of man or nature could, but they do make the tragedy of getting out of bed in the morning ever so slightly more enjoyable. Coming from me, that’s saying a lot.
Pumpkin Bran Muffins
Pumpkin Bran Muffins
- 1 1/2 cup flour
- 2 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 cups Kellogg’s All-Bran Wheat Flakes cereal
- 2/3 cup milk
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1 egg
- 1/2 cup butter, melted
For the Streusel:
- 1/2 cup flour
- 1/4 cup Kellogg’s All-Bran Wheat Flakes cereal, slightly crushed
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 stick butter, softened
- 3 tablespoons sliced almonds
Preheat oven to 375° and place liners in muffin tin. In a medium bowl, sift together flour, baking power, cinnamon, salt, and nutmeg. In another bowl, combine cereal, milk, pumpkin, and sugar. Stir to combine and leave to sit for 2 minutes. Add egg and butter to wet mix, and mix thoroughly. Add dry ingredients and stir until just combined. Fill muffin liner 3/4 of the way full with batter. In a small bowl, assemble streusel by combining flour, cereal, brown sugar, cinnamon, and butter. Work butter into the dry mixture with your fingers until the mixture is uniform and crumbly. Sprinkle a tablespoon of streusel onto each muffin and then sprinkle with a few sliced almonds. Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
La Retro Recipe 