August 28, 2008

Rise and Shine Muffins

I found this recipe online at one of my favorite sites but tweaked it a bit to add more flavor and texture to my liking because I love the combination of cinnamon and fruit. (you can find the original recipe called Low-Fat Bran-Pineapple Muffins at Although these muffins are geared towards the more healthy side, they still have a good chewy texture that aren't too dry.

Rise and Shine Muffins

1 1/4 Cups almond milk (or skim milk for a different taste)
1 1/2 Cups wheat bran
1/2 Cups packed brown sugar
1 8oz Can of crushed pineapples (undrained)
1 Cup shredded carrot
1/2 Cups raisins
1 tsp vanilla extract
2 large egg whites
1 1/2 Cups whole wheat pastry flour
1 Tbsp baking powder
1/4 tsp salt
1 tsp cinnamon

1) Combine milk, wheat bran, brown sugar, carrots, pineapples, raisins, and vanilla in a large mixing bowl and let sit for 15min
2) Meanwhile, combine flour, baking powder, salt, and cinnamon in a separate bowl and mix well
3) Preheat oven to 350F and line muffin tins with paper line and spray with Pam*
4) After 15min beat eggs into milk mixture with a wooden mixing spoon
5) Then add flour mixture to milk mixture and stir until just incorporated
6) Divide batter evenly into muffin tins and bake for 18-20min (muffins should appear golden on top and toothpick comes out clean)
7) Cool muffins on rack until cool and remove from tin ( I store my muffins in the freezer and microwave them in the mornings for breakfast)

*If you have empty muffin tins because of not enough batter, fill remaining tins with water so all of the muffins will cook evenly

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