Have you men seen all of the new peanut butter tastes popping up? What a dream.

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Did you know that today is National Chocolate Chip Cookie Day?! You think I would have made a cookie recipe but nope; you obtain good old healthful bran muffins.
In reality, they're actually really, excellent bran muffins! Seriously, you know I wouldn't lie to you.
Last week I came across myself craving my Grandmother's marvelous bran muffins. I recall them being moist, delicious, and ideal with a cup of coffee each day. So off I went to the grocery store on a mission to find bran muffin substances.
Annnndddd two hours later on, I surfaced from Investor Joe's. I will really learn to make lists of the things I absolutely need.
These muffins help to make an excellent healthy go-to breakfast, too! They can be independently frozen and then warmed in the microwave before you head out the door for work. And at only 179 calorie consumption with 6g of protein, I'm definitely loving them!
The flavor combinations are endless: Replace chocolate chips for the raisins! Use coconut oil instead of peanut butter! Add blueberries or walnuts! Just enjoy!
Ingredients
Cooking spray
1 cup oat bran (I found mine at Trader Joe's, you can even make use of wheat bran)
1 cup whole wheat grains pastry flour
2 teaspoons baking powder
1/4 glass honey
1/3 cup unsweetened applesauce
3/4 cup raisins
Instructions
Preheat oven to 350 degrees F. Apply 12-glass muffin tin generously with nonstick cooking squirt. You should use muffin liners if you'd like, but be sure to squirt the inside of these, too.
In a large bowl whisk jointly oat bran, flour, baking natural powder, salt and cinnamon; reserve.
In separate huge bowl beat together peanut butter, honey, egg, and vanilla until clean and creamy. Whisk in applesauce and dairy and mix well.
Add wet ingredients to dry ingredients and mix using a wooden spoon until just combined. (It is critical to not over mix right here as we are coping with whole wheat flour!) Gently collapse in raisins.
Fill each muffin glass 2/3 whole with batter. Bake for 15-20 a few minutes or until toothpick inserted into center comes out clean. Remove from range and cool on wire rack for approximately 10 minutes. Remove muffins and end cooling on wire rack. Makes 12 muffins. I love dispersing mine with extra peanut butter or a drizzle of honey! Muffins are greatest when warm.
will cashew/almond butter function? ðŸ‚
Mmmmm…..YUM! I omitted the raisens and chosen chocolate chips instead. It's hardly ever really an excessive amount of a choice for me when offered the two choices. ðŸ‚
I did notice that the recipe component list says 2 eggs as well as the guidelines say add the egg." I had been kind of puzzled which was the typo (is it one egg or two?) THEREFORE I added two and they turned out fine. Just idea I'd let you know so you can modify as necessary.
Also…for some reason I could always get about 3-4 more muffins than you. I consider it a muffin bonus, but maybe Montana muffin pans smaller sized than Minnesota muffin pans or something? Ha. Which leads me to a question – do you really need to fill up any extra muffin mugs with water while you're baking? I usually do but I'm not sure if it's required. I figured you can help me solve that secret forever.
I simply discovered your site, BTW, and sort of fell in love with all of your wonderful recipes.

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