MOIST BRAN MUFFINS

In Breakfast, Dessert 102 views

These very sodden Bran Muffins are an incredible method to get going the day. Generous and loaded up with solid things like grain, nuts and raisins. This Bran Muffins formula is a copycat of the renowned Mimi’s Cafe’s grain biscuits, the well known US-based café network that serves French and American food with a faction following the nation over!

The key to keeping this wheat biscuits formula SUPER damp is in the utilization of buttermilk and creamy fruit spread.

These are incredible for breakfast with espresso and some natural product. Eat plain, with a touch of margarine or sprinkle some nectar on top and you are set! In case you’re considering going the nectar course, sprinkle it on after you pull them from the stove and let it dissolve in… so great!

Wheat is the hard external layer of entire oat grains like oats, wheat, rice, and corn and contains protein, iron, fiber, starches, unsaturated fats, and different supplements. Numerous individuals partner it with a “solid” biscuit or “great” decision of breakfast oat with fiber.

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I purchase the bundled All-Bran oat to use in this formula. Very simple and it’s incredible simply all alone with milk and perhaps some organic product for a light, sound breakfast.

Ingredients

  • 1 1/2 cup all-bran cereal (separated)
  • 1/2 cup boiling water
  • 1/4 cup vegetable oil
  • 1 egg
  • 3/4 cup sugar
  • 1 cup buttermilk
  • 1 1/4 cup flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup apple butter (See Note 1)
  • 1/2 cup walnuts chopped
  • 1/2 cup pecans chopped
  • 1/2 cup golden raisins

Instructions

  1. Preheat oven to 400˚F.
  2. In a large mixing bowl pour boiling water over 1/2 cup bran cereal, mix in oil and set aside. In another bowl mix egg, sugar and buttermilk.
  3. To the wet bran mixture add sifted flour, baking soda, salt and remaining dry cup of bran. Add the wet buttermilk mixture to bran mixture and stir.
  4. Stir in apple butter, nuts and raisins. Mix thoroughly to incorporate completely.
  5. Scoop into 12 muffin (paper lined), or greased muffin pan or baking stoneware and bake for 16-18 minutes.
  6. Remove from oven and drizzle with honey (optional) and let cool. Serve as is or with butter.
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Notes

  • I use 10 ounce jars of the apple butter found in the cooking and jam aisle at my local market and use 3/4 of a cup.

Nutrition

Calories: 276kcal | Carbohydrates: 41.3g | Protein: 4.9g | Fat: 12.1g | Saturated Fat: 1.2g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 5.8g | Cholesterol: 14.1mg | Sodium: 295.6mg | Fiber: 3.8g | Sugar: 23.6g

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