Spiced Apple and Oat Bran Breakfast cakes

Nothing says Christmas like the smell and taste of apples, cinnamon, and butterscotch! These are not really muffins even though they are baked in muffin liners. They are more like English  "rock cakes" or Jamaican "Toto". The oat bran makes them a bit dry and gritty but since they are for health and not intended to be sweet, soft, moist muffins, laden with fat and sugar, it's a trade off! If you like them a bit sweeter, spread with a dollop of your favorite jam or jelly.

3 oz all purpose flour

5 oz whole wheat flour

2 tablespoons baking powder

1 teaspoon salt

4 oz oat bran

1 tablespoon Arrowroot flour

½ teaspoon cinnamon

½ teaspoon allspice

½ teaspoon nutmeg

2 oz flax meal

3 oz brown sugar

2 eggs

 2 tablespoons maple syrup

1 tablespoon molasses

1 teaspoon orange extract

2/3 cup milk or half and half

2/3 cup Greek style yogurt

4 oz butter

1 small Granny Smith apple, peeled and shredded

1/3 cup butterscotch morsels

 Directions

1.      Weigh and mix together all the dry ingredients and spices. Add the butterscotch morsels to the mixture and set aside.

2.      Preheat oven to 400 degrees Fahrenheit

3.      In a small saucepan, add the sugar, milk or half and half, orange extract, butter, maple syrup and molasses. Slowly bring to a boil and remove from stove. Add the shredded apple to the mixture and set aside to cool.

4.      Whisk the eggs and the yogurt together until pale in color. Add in the liquid mixture and mix. Add the flour mixture all at once and mix together with a wooden spoon until just combined. Do not over mix.

5.      Divide the mixture evenly between 22 foil lined muffin cups that are paper lined. They do not need to be greased.

6.      Bake for 15-20 minutes until tops are browned and a cake tester inserted in the muffin comes out clean.