Tuesday, February 22, 2011

"Kitchen Sink" Bran Muffins

Look at those yummy little things. Don't they look good? Well, they are!

I've been trying to incorporate healthier food into my daily diet. Yea, I know you all are laughing right about now, since I post a lot of cheesecakes, but I don't eat them on a daily basis (well, most of the time I don't). My meals are, in general, healthy. But, they could be better. They could be a lot better!

I'm sure I've also stated that I really don't like breakfast that much. Don't get me wrong, I love breakfast foods. Pancakes, waffles, yum! Sign me up...actually eating them before 10am? No thanks! These muffins I could actually eat for breakfast. Or for an after dinner snack. They are just sweet enough without being overly sweet. So, it could satisfy my sweet tooth when you really need it.

This is just another step for me in the right direction. I also had another evil intention making this recipe - I wanted my brothers to like it. They both shun things that are brown - unless they are fried brown, that is. Brown bread is like their kryptonite. And, Matt is so anti-vegetable, he won't even eat spinach wraps...So, I have my work cut out for me!

These muffins are a good start. They are loaded with goodness, and while they may not be low in carbs, they are full of bran and oatmeal. And, they contain nice dried fruits to help combat those winter blues!

For a printable recipe, follow the link here.

“Kitchen Sink” Bran Muffins

1 cup all-bran cereal

1 ¼ cup buttermilk

1 orange

½ cup raisins

1 ½ cups oatmeal

½ cup dried cranberries

½ t. baking soda

½ t. salt

1/3 c. water

1 ½ cup flour

½ t. cinnamon

¼ t. nutmeg

¼ t. cardamom

½ t. vanilla extract

½ c. walnuts

1/3 c. brown sugar

1/3 c. oil

In a small bowl, combine the all-bran cereal and buttermilk. Set aside. Zest and juice the orange. If you don’t get 2/3 cup orange juice, add enough water to measure 2/3 cup. Add dried cranberries and set aside to soak. Both of these should soak at least 1 hour.

After your cereal and cranberries have soaked, preheat oven to 350. Grease 12 muffin tins. In a large bowl, combine cereal, the liquid not absorbed by the cranberries, the water, oil, sugar, and flour. Mix until just combined. Add remaining ingredients, mixing gently just to combine the ingredients but careful to not overmix.

Fill muffin tins almost to the top. These don’t rise much. Place in the preheated oven, and bake for 15-20 minutes, until the tops are browned, and a toothpick comes out clean.

1 comment:

  1. Great muffin recipe, way to start off the day with some real goodness. Thanks for sharing your recipe, look forward to trying.