Banana Blueberry Flax Muffins

Healthy and yummy!

1 3/4 C whole wheat flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
2 eggs
2/3 C. brown sugar
1/4 C. ground flaxseeds
3/4 C. wheat bran
1 C. mashed over-ripe bananas (2 large)
1 C unsweetened almond (or other) milk + 1 T lemon juice
2 tsp. vanilla
1/4 C oil (I used coconut)
1 C blueberries, frozen or fresh

Mix first 5 ingredients in a bowl.  In another bowl thoroughly blend eggs and brown sugar.  Add in flax, wheat bran, bananas, milk, vanilla, and oil.  Blend again.  Mix in dry ingredients, just until combined.  Fold in berries.  Bake at 400 for 20 minutes.

Whole Wheat Chocolate Zucchini Muffins

• 1/2 cup butter
• 1/2 cup oil
• 1  1/2 cups white sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat flour ( I used whole wheat pastry flour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons unsweetened cocoa powder
• 2 1/2 cups grated zucchini, I used the smallest side of my grater b/c I like it small.  ( I did not really measure this. I used 1 med zuch.)
• 1/2 cup semisweet chocolate chips

Place grated zucchini in a strainer and drain as much liquid off as you can. Set aside.

Cream together butter, oil and sugar. Add eggs, buttermilk, and vanilla.  Blend well. In a separate bowl, mixdry ingredients together. Mix dry ingredients into the butter mixture well. Add grated zucchini, and mix well. Stir in chocolate chips. Scoop into muffin pan lined with paper liners or greased well. Bake at 325 degrees F  oven for 18-20 minutes.  Makes 24 muffins.

*I made these last year and they were so rich and moist that I made them again this year.  **WARNING:  They are more like a dessert than a muffin.

Good Morning, Muffins!

I've share this on my other blog, but a friend recently requested the recipe, so I thought I'd post it here.  Enjoy!

1/2 C. ground flaxseeds (if you don't grind them, your body can't digest them and you lose all of their amazing nutritional power)
1/2 C. whole-wheat flour (I actually do 1 C. of this)
1 C. all-purpose flour (and 1/2 C. of this)
1/2 C. oat bran (in a pinch, I just put 1/2 oats into my food processor.  Not the same, but it still tastes good and is good for you)
1/2 T. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
pinch salt
pinch pepper (say what?! It's okay, you won't notice it's there.)
1/2 C. brown sugar
1/2 C. sun-dried cranberries or raisins
2 eggs, beaten
1/2 C. buttermilk or plain low-fat yogurt
1/4 C. canola oil
1 ripe banana, peeled and mashed
1 carrot, grated

Preheat oven to 375.

Combine the flaxseeds, flours, oat bran, baking powder, baking soda, cinnamon, nutmeg, allspice, salt, pepper, brown sugar, and cranberries or raisins in a large mixing bowl.

In another bowl, mix the remaining ingredients. Fold the buttermilk mixture into the flour mixture with a spatula or spoon, just until combined. Spray 12 standard muffin cups or line with paper cups. Divide the mixture evenly among the muffin cups and bake in the center of the oven 20 to 25 minutes until a toothpick inserted in the center comes out clean.

Blueberry Strawberry Muffins

Guys, I actually got creative and tried something different from what a recipe said.  And it was so good!  Here's my adaptation from regular blueberry muffins to.... blueberry strawberry muffins.  Be prepared to say "Oh my YUM!" when you eat them!


Ingredients:

• 1 1/2 cups whole wheat flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1/2 cup unsweetened applesauce
• 1 c. fresh blueberries
• 1 c. fresh strawberries, cut to blueberry size pieces

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
2. Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries and strawberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
3. Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

I even think that you don't have to put in that much sugar, but Weston disagrees with me.  So if you try this with less sugar, will you let me know if your husband approves? Thanks!

Bran Muffins

 I was give some yummy muffins after I had Luisa and they were so good I asked for the recipe, and when I got it I realized something awesome about them. You make the batter once and you can keep it in the fridge for 6 weeks, so every day you dcan just bake some fresh ones without having to do all the work,, just pour and bake.

 I made it early this week and they turned out yummy and two days later I baked some more and they were just as yummy, they are packed with fiber and you can add different things each time to make them less boring. I thought it was worth passing, to me being able to make a warm breakfast on school days is a huge accomplishment.

Here it is, I highlighted my changes and suggestions.
Hope you like them too, love you!

Six Week Bran Muffins
      Susie Herrington



4 cups Bran Flakes cereal
2 cups All Bran Cereal
2 cups boiling water



1 cup butter
1 1/2 cups granulated sugar
1 1/2 cups brown sugar (packed)
4 eggs
4 cups buttermilk (laban)
1/2 cup (or more) molasses (optional)  I added them and I think next time I'll skip it, it was too sweet for me)



5 cups all purpose flour
2 Tbsp baking soda
1 Tbsp baking powder
1 tsp salt
2 cups raisins, craisins, or dates (optional) (these items I am planning to add as I bake them, so each batch has something different. today we made some with chocolate chips to have as a snack and others with raisins for breakfast tomorrow)
chopped pecans (optional)


In a large bowl, put cereals and boiling water. Let stand.


In mixing bowl, cream butter and sugars. Beat in eggs one at a time, beating well after each addition. Mix in buttermilk. Add molasses. Stir in cereal mixture.


In another bowl, put flour, soda, baking powder, salt and raisins. Mix. Add to batter. Stir to combine. Store in refrigerator. It will keep for 6 weeks.


Fill greased muffin tins to 3/4 full. Bake at 380 degrees F for 15 - 20 minutes. Remove from pan after 5 minutes.


Variations: Brans may be switched to use 2 cups flakes and 4 cups all bran, or any combination to get 6 cups. Or you may use natural bran to replace 1 cereal.

- Belky