I remember going to cracker barrel for breakfast quite a bit as a kid. There was one close to our house at the time and for some reason I just loved going there. Whether it be the little triangle golf-tee game at each table, playing checkers by their fire place or getting my own pot of hot chocolate “coffee”, there was nothing else quite like it.
I would typically gravitate toward one of their sweeter breakfasts (i.e. wild maine blueberry pancakes), but Kinley always stayed with one particular meal. A trio of breakfast items featuring a bran muffin, hashbrown casserole and cinnamon apples. We don’t go to cracker barrel so much anymore, as I don’t believe down-home cooking is that healthy… But I was able to recreate a bran muffin which she says competes with theirs, albeit a much less greasy version. I used this recipe as a base, but made quite a few changes to it based on what we were looking for.
These were perfect served next to a bowl of cooked oat bran, and with an additional topping of apple butter or honey apple butter :).
Apple Bran Muffins
- 1/2 c oat bran
- 1/2 c graham flour
- 1/2 c whole wheat pastry flour
- 1/4 c ground flaxseed (I ground up 1/4 cup whole flaxseed, and it made more than enough for this and the flax egg)
- 1t baking soda
- 1 1/2t baking powder
- 1t cinnamon
- 1t nutmeg
- 1 flax egg (1T ground flax + 2T warm water, let sit for 5 minutes and whisk)
- 1/4 c apple butter
- 1/3 c applesauce
- 1T molasses
- 3/4 c water
1. Whisk all of the dry ingredients in a large bowl.
2. Whisk the wet ingredients together in a smaller bowl.
3. Add wet ingredients to the dry and mix until everything is incorporated. The original recipe didn’t call for any water – but the batter was super dry so I added it last minute.
4. Scoop into 9 prepared muffin tins and top with a sprinkle of old-fashioned rolled oats. Bake for 20-25 in a preheated 350* oven.