March 27, 2010

Healthy 6-Week Bran Muffins

I was playing around with some new flax seed (a great replacement for oil in recipes), and came up with a great healthy muffin to grab on the go.  I like them warm, but you can make them all at once and freeze them.
Hope you enjoy!
3 cups bran buds
1 cup boiling water
1 cup oil
1/3 c. milled flax seed
1 1/2 cups brown sugar
2 eggs, beaten
2 cups buttermilk (or put 2 TBS lemon juice and add 2 cups milk and let sit 10 minutes or more)
2 1/2 cups whole wheat flour (freshly ground, preferred)
2 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1 teaspoon salt
Topping: cinnamon sugar (optional)

Pour boiling water over 1 1/2 cups of the bran buds. Let stand while mixing other ingredients.
In a separate bowl, combine rest of dry bran buds, flour, brown sugar, flax seed, soda, cinnamon and salt.  Stir well.  Add oil, buttermilk, and beaten eggs and mix well.
With electric mixer, beat in the remaining 1 1/2 cups soaked bran buds and mix well.
Store batter in fridge for up to 6 weeks.
Bake as needed in 400F oven.
Bake regular size for 15-20 minutes and mini muffins for 8-10 minutes.

Sprinkle w/ cinnamon sugar while hot, and it will stick (this step is totally optional).  Let cool for 5 minutes, then serve.

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