06-10-2006, 11:49 PM
I'm really into muffin snacks right now.
I'm making bran and banana and looking for more.
Does anybody have any good muffin recipes?
06-11-2006, 01:21 PM
six week muffins
1 quart buttermilk
5 cups flour
1 1/2 cups sugar
5 tbsp baking soda
2 tbsp salt
1/2 cup oil
15 oz. box bran flakes
beat the eggs in a large bowl. stir in buttermilk. conbine flour sugar soda and salt. stir flour into buttermilk. stir in bran. put mix into 12 muffin holes. bake 350 for 20 min. store remaining mix in frig.
06-11-2006, 01:30 PM
I made these with blueberries instead of strawberries and my husband and 2 year old polished them off in no time (I replaced the veg oil with more applesauce too):
There are a bunch of good ones here too:
06-11-2006, 11:46 PM
These are really good. I made them a few weeks back, and like the recipes says, froze the muffins. Then I'd pop one out when I wanted something different for breakfast. I subsituted the egg for egg beaters, and cinnamon for the apple pie spice because I didn't have any. Also, I'm sure you could substitute the all-purpose flour with whole wheat flour for an even healthier option.
Whole-Grain Blackberry Spice Muffins
Coarsely chop frozen blackberries, and place them back in the freezer until ready to stir into the batter. To freeze muffins, let cool completely, and place in zip-top plastic bags. Reheat in microwave 20 seconds.
2 cups all-purpose flour (about 9 ounces)
1 cup rolled oats
1 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon apple-pie spice
1 cup fat-free milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 1/2 cups frozen blackberries, coarsely chopped
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through apple-pie spice) in a large bowl. Make a well in center of mixture. Combine milk, butter, vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.
Spoon 1/4 cup batter into each of 17 paper-lined muffin cups coated with cooking spray. Bake at 400° for 16 minutes. Bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.
Yield: 17 muffins (serving size: 1 muffin)
CALORIES 177(15% from fat); FAT 3g (sat 1.2g,mono 1.1g,poly 0.4g); PROTEIN 3.5g; CHOLESTEROL 18mg; CALCIUM 68mg; SODIUM 181mg; FIBER 1.8g; IRON 1.4mg; CARBOHYDRATE 34.3g
Cooking Light, JANUARY 2006