Muffins!

In the mood to bake. Felt like sharing!

I’ve always been rather fond of bran muffins. Not the kind that you get in a café that are always a day old and dried out, but real bran muffins. Homemade ones. We always had them when  I was a kid – I actually don’t remember us having other, cake-ier kinds much at all. Now that’s not to say that I don’t enjoy a good Second Cup Morning Glory or a Tim Horton’s Chocolate Chip muffin. But they’re not actually muffins in any healthy, breakfast food sense. A Starbucks muffin costs you the same number of calories as a slice of DQ ice cream cake. And since ice cream cake is the greatest thing in the world, I’d rather have that.

Anyway, here are some muffins that I sorta made-up, sorta knocked off from Danielle (if not the recipe then the concept for sure). I promise they’re not gross, and they taste like nostalgia.

Applesauce or Banana Bran Muffins

(if you’re keeping track: 2 points each, or about 90 calories).

Ingredients

 1 cup(s) unsweetened applesauce  OR  3 small and very mushy bananas
2 egg whites
1 tsp vanilla extract ( )
1 cup(s) fat-free skim milk
2 tsp baking soda ( )
2 tsp ground cinnamon ( )
1/2 tsp table salt
1/4 tsp ground cloves (you can go up to 1/2 tsp, but more than that and it gets kind of gross)
1 tsp baking powder
1 tsp ground ginger
1 cup all-purpose flour
2 cups uncooked wheat bran
1 cup fresh blueberries
1/2 cup splenda (or brown sugar. Your call)

Instructions

Preheat oven to 400F

Do the regular muffin making things:

  • Mix the dry ingredients together.
  • Gently toss the blueberries into the dry ingredients.
  • In a separate bowl, whisk the wet ingredients (try to get a bit of volume)
  • Pour the wet into the dry, mix gently just until blended.
  • Portion into 12 un-greased muffin liners (paper or silicone).
  • Bake for 15-20 minutes., or until a toothpick comes out clean.
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