Bran Muffins

By Ssherahh

Ingredients

• banana flax pancakes and more.
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• 3 3:33 3:33
• 3 3:33 3:33
• Make-ahead breakfast meals: Pancakes, applesauce
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• Blueberry breakfast bars
• 12 12 servings
• 25 25 mins
• 1 15 1 hour and 15 minutes
• 3/4 3/4 3/4 cup all-purpose flour
• 3/4 3/4 3/4 cup whole wheat flour
• 1/2 1/2 1/2 cup packed dark brown sugar
• 1 1/4 1 1/4 1/4 cups regular rolled oats
• 3/4 3/4 3/4 teaspoon baking powder
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon baking soda
• 1/2 1/2 1/2 cup butter, cubed
• 1 1 1 egg white, lightly beaten
• 3/4 3/4 3/4 cup fresh blueberries
• 1 10-ounce 1 10-ounce 1 jar blueberry preserves (about 1 cup)
• 1 1. to 350 13x9x2-inch to to 350 degrees F. Line a 13x9x2-inch baking pan with parchment paper, making sure there is enough overhang so the paper can be used as handles to lift the baked bars out of the pan.
• 4 4. 30 to 35 offset spatula, spread the blueberry preserves over the baked crust. Sprinkle the reserved flour-butter mixture evenly over the top of preserves. Bake for 30 to 35 minutes more or until golden brown.
• 5 5. 10 Let the bars cool in the pan for 10 minutes. Using the parchment paper handles remove the bars from the pan and cool completely on a wire rack. Cut into bars.
• Today
• Pink applesauce
• 14 14 servings
• 1/2 Serving size: 1/2 cup
• 7 7 cups
• 15 15 minutes
• 1 30 1 hr 30 minutes
• 5 5 5 pounds red apples (we used Fuji)
• 1/2 1/2 1/2 cup water
• 1 1. 1- to 2-inch to to 10 seeds. Cut apples into 1- to 2-inch pieces. Transfer apple pieces to a large, heavy pot. Add water. Cover and cook over medium-high heat until the apples start to break down, about 10 minutes.
• to 3 to 1 For smooth applesauce, let cool and process in batches in a food processor. Let cool; refrigerate up to 3 days in the refrigerator or freeze for up to 1 month.
• Serve on oatmeal or oatmeal and quinoa recipe (see below)
• Today
• DIY overnight oatmeal and quinoa
• 4 4 servings
• 3/4 Serving size: 3/4 cup
• 3 3 cups
• 10 10 minutes
• 24 24 hours
• 24 10 24 hours and 10 minutes
• 3 3 3 cups water
• 1/2 1/2 1/2 cup quinoa, rinsed
• 1/2 1/2 1/2 cup steel-cut oats
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 cup maple syrup
• 1 1. to 2 to before, combine the water, quinoa, oats, and salt in a medium saucepan. Bring to a boil. Reduce heat and simmer, uncovered, for 2 minutes, stirring frequently. Remove from the heat, transfer to a covered container and chill overnight.
• 2 2. 2. In the morning, reheat the cereal in the saucepan on the stove-top. Add the maple syrup. Customize each serving with spices, fruit, and nuts.
• For serving: Any combination of cinnamon, nutmeg, fresh berries, chopped apple, raisins, dried cranberries, chopped toasted pecans, or walnuts.
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• Triple banana flax pancakes
• 6 6 servings
• 2 Serving size: 2 pancakes
• 12 12 pancakes
• 25 25 minutes
• 18 18 minutes
• 43 Time: 43 minutes
• 1 1/2 1 1/2 1/2 cups all-purpose flour
• 1/4 1/4 1/4 cup flaxseed meal (or sub in flour or wheat flour)
• 2 2 2 tablespoons sugar
• 1 1/2 1 1/2 1/2 teaspoons baking powder
• 1/2 1/2 1/2 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon salt
• 2 2 2 tablespoons unsalted butter, melted
• 1 1/2 1 1/2 1/2 cups buttermilk
• 1 1 1 egg
• 4 4 3 medium bananas, one mashed and 3 sliced
• 2 2 2 teaspoons canola oi
• Maple syrup
• 1 1. 1. In a large bowl whisk together the flour, flaxseed meal, sugar, baking powder, baking soda, and salt
• 2 2. 2. In a medium bowl whisk together the butter, buttermilk, egg, and mashed banana. Pour the wet ingredients over the dry ingredients and mix with a spoon until the dry ingredients are just moistened. Do not over-mix.
• 4 4. 4. Top each serving of pancakes with the remaining sliced bananas. Serve with maple syrup.
• Today
• Strawberry surprise bran muffins
• 12 12 servings
• 1 Serving size: 1 muffin
• 25 25 minutes
• 43 Time: 43 minutes
• 1 1/4 1 1/4 1/4 cups whole bran cereal (such as All-Bran)
• 1/3 1/3 1/3 cup boiling water
• 3/4 3/4 3/4 cup all-purpose flour
• 3 3 3 tablespoons whole wheat flour
• 1/3 1/3 1/3 cup sugar
• 1 1 1 teaspoon baking soda
• 1/4 1/4 1/4 teaspoon salt
• 3/4 3/4 3/4 cup buttermilk
• 1 1 1 egg, lightly beaten
• 3 3 3 tablespoons molasses
• 3 3 3 tablespoons canola oil
• 12 12 to small to medium strawberries, hulled
• 3 3 3 tablespoons strawberry jam

Preparation

Step 1

1. Preheat the oven to 425 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups or coat each with cooking spray; set aside.
2. Place the bran cereal in a large bowl. Pour the boiling water over it and stir to moisten; set aside.

3. In a medium bowl whisk together the flours, sugar, baking soda, and salt; set aside.

4. Add the buttermilk, egg, molasses, and canola oil to the bran cereal mixture. Stir to combine. Stir in the flour mixture until combined.

5. Divide the batter among the muffin cups and bake until the tops are springy and a toothpick inserted into the center of a muffin comes out clean, 13 to 15 minutes. Cool in muffin cups on a wire rack for 5 minutes. Remove and let muffins cool completely on a rack.

6. Using a small knife cut a strawberry-shaped chunk from each muffin, starting at the top and center of each; set piece aside. Insert a strawberry into each muffin and replace the muffin piece, pressing down. Spread a little jam over each muffin.