Mike says that these muffins are “bursting with Saturday morning goodness.” If that doesn’t convince you, I don’t know what will :)
These whole wheat bran muffins are packed with fiber and nutrients. 7 grams of fiber per muffin!
They are also filled with banana and apple which makes them super moist and rich. You won’t be able to tell that these are a healthy way to start the day.
Bran Muffins
Makes 12.
Because of the banana and the apple, these tend to mold easily so eat within a couple days or freeze them!
½ cup dried cranberries
1 egg
¾ cup milk
1 ½ cups bran flakes cereal
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons melted butter
1 apple, cored and shredded
1 ripe banana, mashed
½ cup honey
Preheat an oven to 400˚. Grease 12 muffin cups, or line with paper cupcake liners.
Cover cranberries with water in a microwave-safe bowl, and microwave on high for 1-2 minutes to plump. Drain the cranberries, and set aside.
Beat the egg with milk in a bowl, and mix in the bran cereal.
Let the mixture stand until the cereal absorbs the liquid, about 5 minutes.
Gently mix in the plumped cranberries, flour, baking soda, cinnamon, melted butter, shredded apple, mashed banana, and honey, and stir a few times to mix.
Spoon the batter into the prepared muffin cups, and bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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