Yummy bran muffins


Yummy bran muffins

I bet you never thought yummy and bran belong in the same sentence. What   makes the difference in these muffins is the yummy secret ingredients that  offset the blandness of the bran. Before you go down the Metamucil pathway to get your fiber, try these muffins. Bran can be a pretty potent fiber, so start out by limiting yourself to one a day.

The original recipe came from the side of the Kellogg’s Bran Buds Cereal box, many, many years ago. I’ve made a few changes and have switched to using All-Bran Cereal, because Bran Buds is either no longer made, or not available in my area.

Yummy Bran Muffins

1 1/2 cups Kellogg’s All Bran Cereal

1 1/4 cups skim milk, soy milk or rice milk (I used rice milk)

1 egg

1/3 cup olive oil or canola oil

Not quite yummy-looking yet!

Pour bran cereal into a medium mixing bowl. Add egg, milk and oil, stir. Allow to sit for 2-5 minutes, until bran cereal is softened and mushy-looking. (It looks bad at this point, but it will get better.)

Stir in 1/2 cup white sugar, and

1/2 to 1 cup of  yummy secret ingredients:  chocolate chips, chopped dried cherries or apricots, chopped nuts, raisins, currents, sunflower seeds, blueberries, diced apples or bananas, or any  combination of above.

Add:

1 1/4 cup all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt.

Mix ingredients until all are moistened. Dough will be quite thick.

Line a regular-size muffin pan with muffin papers, and fill muffin cups 3/4 to 7/8 full. Bake 400 degrees Fahrenheit, about 22 minutes. Cool on baking rack. Makes 12 regular size muffins.

Yummy bran muffins ready to eat

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© Huffygirl

Hungry Workday Muffins


Yummy blueberry muffins, still warm. (Photo: Huffygirl)

It’s 7:30 PM and I’m just getting home from work. I’ve had people coughing on me all day, and lunch was half a tuna sandwich gulped down at my desk over seven hours ago. I walk in the door ravenous, more than ready to dive into the pasta that my husband has been making. I smell the sauce and pasta, but I smell something else too – it’s fruity, cinnamony and delightfully, no, sinfully enticing. Forget about the pasta, I’m drawn to the aroma of hubby’s blueberry muffins.

Yes, it’s the same hubby who usually saves all his blueberry baking for July, but now that I’ve got all the freezer space in the world, he’s decided to break into the frozen blueberry stash early this year. And I’m glad he did. These

Crumbly topping and blueberries too!

muffins are huge, dripping over the sides of the pan, with sugar-cinnamon-encrusted tops and big juicy blueberries peeking out through the topping.  As we scrape the still-warm muffins loose from the pans, crumbly pieces that were stuck to the edges break off. We’re scooping the crumbs up and into our mouths as fast as we can, each bite more delectable than the last. The pasta sits forgotten for a minute until we finish our blueberry muffin orgy.  Never mind that we had to soak the muffin pans AND the cookie sheets he put under the overflowing muffin pans, AND clean the oven after the blueberry muffin overspill, it was worth it. If you don’t want to experience the same aftermath, use LARGE muffin pans, or divide batter into 16-18 medium/standard-sized muffin pans instead.

Blueberry Feather Muffins

2 1/2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1/4 cup butter or margarine, softened

1 egg

1 cup milk or rice milk

1 teaspoon vanilla

 1 1/2 cups big, fresh, juicy blueberries, or ones  that have been sitting in your freezer since last August will also do 🙂

Cream together sugar, softened butter/margarine, then add egg and stir well. Add dry ingredients and milk. Fold in blueberries. Spoon into paper-lined or greased muffin pans, making 16-18 medium/standard size muffins, or 12 LARGE muffins.

Topping:

1/2 cup sugar

1/2 teaspoon cinnamon

1/3 cup flour

1/4 cup butter or margarine, firm but not hard, cut into pats

Mix sugar, cinnamon and flour in a medium bowl. With a fork or pasty blender, cut in the pats of butter/margarine until topping is crumbly. Sprinkle over tops of muffins. Bake 375 degrees F for 20-25 minutes.

(Recipe credit: The Blueberry Cookbook, Chamber of Commerce Blueberry Festival Committee, South Haven, Michigan, 1990.)

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