Perfect Breakfast Bran Muffin
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After channeling Paula Deen's Butter Love (PDBL) in my last post, I thought I'd make a batch of healthier muffins, versatile enough to handle different kinds of mix-ins and flavorful enough to simply stand on their own.
This bran muffin recipe comes from one of the most health conscious people I know. Fortunately, this girl also loves good food, good wine and thinks developing new flavors for Ben & Jerry's would be a dream job. So you can be assured these muffins will achieve two goals: good nutrition and good taste!
I made three versions with this most recent batch - plain, with chocolate chips and with currants. You could also include nuts or raisins to add a little protein and different flavors. As with the PDBL Pecan Pie Muffins, I froze the leftovers for easy weekday breakfast options.
Ingredients:
1.5 c bran cereal (not flakes - I used Fiber One)
1.5 c Bran flakes
1/3 c unsweeted apple sauce
1 c hot water
2 eggs
1 c whole wheat flour
1.5c reg. flour
1 c sugar (I go lighter on this and they still taste great)
2 Tb canola oil
1/2 tsp. salt
1/2 Tb + 1/2 tsp. baking soda
2 c lowfat buttermilk (or, mix 1 T vinegar with ~ 1c skim milk)
2 Tb cinnamon
Directions:
Preheat oven to 350. Lightly coat muffin tin with oil. Place all ingredients in large mixing bowl and stir until blended - don't overmix. Fill tins 1/2 to 3/4 full, bake for 25 min. Allow to cool a little for easier removal. Batter will keep in fridge up to 1 month.
Yield: 24 muffins
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