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).
|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)|
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.