I tend to make this in a BIG batch (24 at least!) and package and freeze them in "grab-and-go" bundles which are easy to throw in a lunch bag or purse. They make the house smell great when they're baking, and they reheat nicely in the microwave for 10 secs.
2 cups 12-grain flour
1 T. baking soda
1/2 t. salt
2 1/2 cups skim milk
1 cup molasses
2 eggs, beaten
4 T. oil or melted butter
4 cups any bran cereal
1/2 t. nutmeg
1 T. cinnamon
2 chopped apples, peeled if desired
1 t. vanilla
3 cups of dried fruit (I like cranberries, chopped dates, orange peel, in a mixture, but use what you like)
1 cup chopped walnuts or other preferred nuts
1 cup sesame seeds, untoasted
Optional: ground flax seed, or fibre granules, quantities as desired
Preheat oven to 350 deg. Line two 12-muffin tins with muffin papers
Whisk dry ingredients (flour, soda, salt, nutmeg and cinnamon, fibre or flaxseed if using) together.
Beat eggs in large bowl and whisk in milk, oil, molasses, vanilla until well mixed.
Chop apples and dried fruit (if necessary) and mix in another bowl with walnuts,sesame seeds and cereal.
When oven and pans are ready, combine all three bowls together, mixing only as much as required to ensure that everything is evenly mixed (no dry spots!), but it will be lumpy and thick. Use a disher or large spoon to evenly distribute batter over 24 muffin cups. These don't rise a lot, so feel free to fill the cup to the top.
Place pans in oven for 15 minutes, turn them and check with a cake tester. Depending on the moisture levels of the fruit you used, they may take from 15 - 25 minutes to bake. Cool on a rack, then wrap in plastic wrap in bundles of two. A very fulfilling breakfast with yogurt.
Enjoy!
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