Blueberry Oat Muffins

I've made these muffins before from my BHG cookbook and they turned out great. I decided to make them again but using jumbo size muffin tins and adding fresh blueberries for color and flavor. I also reduced the amount of oat bran in them because I remember last time I made them they were slightly on the dry side. I also used whole wheat flour instead of all-purpose and added a 1tsp of vanilla just for a little more flavor. I couldn't find the recipe online so I've posted my altered version below (for jumbo size muffins and also regular size muffins) for you to enjoy.
















Blueberry Oat Muffins

1 Cup oat bran
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
3/4 Cup applesauce
1/2 Cup milk (1% or skim)
1/4 Cup honey
1 Tbsp vegetable oil
1 tsp vanilla extract
1 1/4 Cups fresh blueberries

1) Preheat oven to 350F (or 400F if using normal size muffin tins) and grease muffin tins with cooking spray
2) In a large bowl combine oat bran, flour, baking powder, baking soda, and salt; then form a well in the middle and set bowl aside
3) In a medium bowl beat egg, then combine applesauce, milk, honey, oil, and vanilla until mixed
4) Pour egg mixture into center of flour well and mix until just combined (batter should be lumpy), then fold in blueberries
5) Pour batter equally into muffin tins and bake for 30min (bake for 16-18min if using regular size muffin tins) until tops are golden brown and toothpick inserted comes out clean
6) Cool pan on rack for 5min then remove from muffin tins and enjoy!

(I like to keep my muffins in an air tight ziplock bag in the freezer, then just heat them up for a quick breakfast in the morning)

Banana Day

I had so many frozen banana's in my freezer that it was getting a little too ridiculous so I decided to finally use them once and for all and have a banana day! I made a Toffee Banana Bread and Chocolate Chip Banana Muffins, both using the same recipe but with different moderation's. I got the original recipe from http://www.bhg.com/recipe/breads/banana-bread/, which was different than the recipe in my Better Homes and Gardens Cookbook. The recipe called for two 8in loaf pans but I only had one, so I used the remaining batter to make my muffins and cooked both recipes in the oven at the same time. I find that the riper (blacker) the banana's you use, the better banana flavor you will get in your baking.

For the Toffee Banana Bread, I poured 1 Cup of the batter into my greased 8*4*2in loaf pan, then added about 1/2 Cup of toffee bits evenly over the batter. Then I poured another 1 Cup of batter on top of toffee bits, then added 1/4 Cup of toffee bits and 1/4 Cup chopped walnuts on top of that. I baked the loaf for 40min at 350F (along side with the muffins).


For the Chocolate Chip Banana Muffins, I folded in 1/3 Cup mini chocolate chips into the remaining batter left over from the loaf. Then filled my lined muffin tins using a 1/4 Cup measure as a guide. I baked the muffins for 30min at 350F (along side with the loaf).

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 http://www.cookiemadness.net/) 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