Peanut Butter Bran Muffins

I actually found this recipe on the lid of my peanut butter jar, but you can also find it here http://www.scojuice.com/recipes/cooking_with_nut_butter/peanut_butter_bran_muffins. I'm wondering if these would be good too with banana?? I didn't add them this time because I'm making banana muffins tomorrow :)

Ingredients:

2 ½ cups bran flakes (I found this in the bins at Central Market)
1 ¼ cups milk
1 cup all purpose flour
½ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
1/3 cup oil or 1/3 cup apple sauce
½ cup chunky peanut butter (I used creamy)
½ cup chopped peanuts (I left these out since they are for my little guy)

Directions:

Combine bran flakes and milk in a bowl; let stand for 5 minutes. In a large bowl, combine flour, sugar, baking powder and salt. Blend in egg, oil or apple sauce, peanut butter and bran mixture. Stir until completely mixed. Fold in chopped peanuts. Spoon into greased muffin tins. Bake at 400* F for 20 minutes or until knife comes out clean. Cool on wire rack.

Makes 1 dozen muffins






- Posted using BlogPress from my iPad

One-Bowl Pumpkin Muffins

Since it finally cooled down enough to turn the oven on again, I went on a muffin rampage. These are yummy muffins from http://www.kitchenstewardship.com/2009/10/13/recipe-conection-one-bowl-pumpkin-breadmuffins/. There are 2 versions, a regular one and a healthy one. This recipe is the healthy version. I made it as stated except I can't seem to find canned pumpkin and had to use pumpkin pie mix, which probably made it a little more tasty and a little less healthy!

3/4 cup honey ½ t. cinnamon
2 eggs ½ t. nutmeg
¼ t. baking powder 1 2/3 c. whole wheat flour*
1 t. baking soda ½ c. melted butter or coconut oil**
¾ t. salt 1/4 c. cold water
½ t. cloves 1 c. pumpkin (about half a 15 oz can)
1 Tbs molasses

Mix all ingredients together. Put in greased loaf pan or muffin tin. Bake at 325 degrees for 30 minutes (careful, honey browns faster!)






- Posted using BlogPress from my iPad

Healthy Carrot Muffins

These muffins are another great way to sneak veggies into breakfast! I found it on http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-carrot-muffin-recipe/index.html.

Ingredients
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners

Directions
Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.

Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.

Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.

Copyright 2005 Television Food Network, G.P. All rights reserved.



- Posted using BlogPress from my iPad