Loaded Spiced Muffins

So… with the Doom and Gloom looking clouds outside, I decided to bake…. and have a glass or 2 (or a bottle of sparkly).  No judgment!  LOL!  🙂


It’s a good thing I don’t live someplace where it’s cloudy all the time, otherwise I’d be baking up a storm (ha.. ha.. pun) all the time.

Today’s muffins are a little bit of this and that… and packed full of yumminess. This oughta be good for a Grab n Go breakfast. Or as a snack. I’m thinking with the chia seeds and nuts, this might be a good post-workout snack with a green smoothie.

2016-01-31 13.03.06

As some or all of you know, I like to experiment with recipes and add booze. Why? Because why not. It’s fun and I find it helps keep a product more moist and pump up flavors. But that might just be me. Feel free to NOT use the booze. In this recipe…. you might even consider a bit of apple cider.

Makes 6 regular muffins.


1 cup Bob’s Red Mill Spiced Apple Bran Muffin mix
1/2 cup cinnamon apple sauce
1/8 cup spiced rum
3/8 cup water
1/4 cup honey
1/8 cup coconut oil
1 1/2 Tbsp egg whites
1 tsp vanilla extract
1/2 tsp cinnamon
2 Tbsp chia seeds
1/4 cup coconut flakes (sweetened or unsweetened… dealers choice)
1/4 cup chopped walnuts

Preheat oven to 400 degrees Fahrenheit.
Mix wet ingredients: apple sauce, spiced rum, water, honey, coconut oil, egg whites, vanilla extract.
In a large bowl, stir together BRM spiced apple bran muffin mix, cinnamon, chia seeds.
Mix in the wet ingredients to the dry.
Fold in the coconut flakes and chopped walnuts.
Prepare muffin pan.
Portion out the mix into the muffin pan.
Bake for 14-15 minutes.
Do the toothpick test. If it comes out clean, they are done. If it comes out gooey, it’s not done. Keep baking and testing periodically. (Everyone’s oven is different ya know.)

2016-01-31 13.58.37** I think next time I’ll add some raisins.

#AppleSpice #SpicedMuffins #ChiaMuffins #iBakeWithBooze #EatsAndDrinks


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