Morning Bran Muffins

[Guest guest]

I'm a huge fan of quick breakfast foods - something that can be

grabbed and thrown in a bag to eat on the way to work. These muffins

are perfect for that.

 

Not only are these muffins quick and easy to grab, but they are also

loaded with heart and body-healthy ingredients. They've got wheat

bran, flax seed meal, wheat flour, are relatively low in oil and

sweeteners, and the addition of the coffee helps keep them super

moist. View a picture of the finished recipe at http://www.28cooks.com

 

Morning Bran Muffins

 

1 c cold coffee

1/3 c molasses

2 eggs (or egg substitute)

1 c soymilk

1/2 c light olive oil

1/2 c applesauce

1 tsp vanilla

2 c wheat bran

1 c white flour

1/2 c wheat flour

1/2 c flax seed meal

1/2 c light brown sugar

1 tsp salt

1 tsp baking powder

1 1/4 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1 c raisins or dried cranberries

 

Preheat oven to 350. (While combining ingredients, I soak the raisins

or cranberries in 1 c hot water to plump them up. Drain, and add at

end of recipe) Combine coffee, molasses, eggs, soymilk, oil,

applesauce, and vanilla in a large bowl. Set aside. In another bowl,

combine bran, flours, flax seed meal, sugar, salt, baking powder,

baking soda, and spices. Stir into wet ingredients. Stir in soaked

raisins or cranberries. Fill greased muffin cups 2/3 full, or fill 3

greased mini loaf pans 2/3 full. Place into preheated oven and bake,

20-25 minutes for muffins, and 30-35 minutes for mini loaves. Bake

until toothpick inserted comes out clean. Remove from oven, remove

from pans, and cool on wire racks.

 

Enjoy!

Christiane