wild berry bran muffins

26 Sunday Feb 2012

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bran, bran muffins, healthy muffins, muffins, raspberries, Saskatoon Berries, wild berries

Another great recipe to use up some of those berries you picked and froze last summer. I used raspberries and Saskatoon berries today, but you can also substitute these with a half cup of raisons. This recipe comes straight off of the Rogers Bran package. I’ve used it for years as it is moist and delicious.

Wild Berry Bran Muffins

1-½ cup wheat bran

1 cup buttermilk

1/3 cup vegetable oil

1 egg

2/3 cup brown sugar

½ teaspoon vanilla

1 cup unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup wild berries (fresh or frozen), or raisons, dried currants, or craisons

Preheat oven to 375 degrees (F). Mix together the bran and buttermilk and let sit for 5 minutes. Combine vegetable oil, egg, sugar and vanilla and then add to the buttermilk mixture.

Sift together the flour, baking powder, baking soda and salt. Add to the first mixture and stir until just blended. Add berries and spoon into prepared muffin tins. Bake for 15-20 minutes. Yield: 12 muffins. Enjoy!

carrot health muffins

23 Wednesday Nov 2011

Posted by Delena Rose in cook

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Tags

baking, carrot, carrot health muffins, healthy muffins, muffins

A great recipe for your carrots from the garden. Carrot health muffins are a favorite of mine. The dates, carrots and apple keep the muffins moist and flavorful while the spices make them taste like carrot cake. I made these just before leaving as they are great for breakfast and healthy snacks on the go.

carrot health muffins

1 cup all-purpose flour

1 cup whole wheat flour

1 cup chopped dates

¾ cup brown sugar

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons baking soda

½ teaspoon salt

½ cup chopped nuts

2 eggs

1 egg white

2/3 cup low-fat plain yogurt

2 teaspoons vanilla extract

3 cups grated carrots

1 cup grated apple

Preheat oven to 350 degrees (F).

Combine flours, dates, sugar, cinnamon, nutmeg, baking soda, salt and nuts.

In another bowl, whisk together eggs, egg white, yogurt and vanilla. Stir in grated carrots and apples. Pour over dry ingredients and stir until just mixed.

Spoon into greased or paper-lined muffin cups. Bake for 40 minutes, until tops are firm. Yield: 18 muffins.