Wednesday, March 2, 2016

Make-You-Feel-Full Muffins


It’s two months into the New Year and statistically chances are that you’ve already broken your New Year’s resolutions.  You probably resolved to lose weight and eat healthier, but eating healthy can be a chore. Vegetables are expensive in the winter and whole grains boring and tasteless if you don’t know how to prepare them right.

Luckily there are ways to eat healthily with as little pain as possible.

This muffin recipe is a perfect case in point.

These muffins are sweet, moist, and packed with enough whole grains to give you a boost when you need it.

Make these on the weekend, stick em in a baggy in the fridge and eat one every morning for breakfast and the occasional snack. You’ll be surprised how full and satisfied you feel.

Here’s How You Do It
Difficulty Level: Easy
Prep time: 10 Minutes
Cook Time: 20 Minutes
Serves 6 or more depending on your crowd

Ingredients

1 Cup Bran Cereal – All Bran is a good choice, but there are other brands out there.

1 Cup Boiling Water

1 Cup Oats

4 Tablespoons of Flax Seed – Not only are these full of nutrients, but they act as an egg-like binding ingredient when mixed with something liquidy.

½ Cup Whole Wheat Flour

1 Cup All Purpose Flour

2 Teaspoons Baking Powder

1 Teaspoon of Salt

¼ Cup of Brown Sugar

¼ Cup White Sugar

1 Teaspoon of Cinnamon

1 Teaspoon Vanilla Extract

2 Tablespoons of Honey

2 Large Eggs

1 Cup Canola Oil

1 Cup Unsweetened Apple Sauce – This adds extra moisture

1 Cup of Milk – You can use regular, rice milk, soy milk, or almond milk. It’s up to you.

3 Tablespoons of Smooth Peanut Butter –Optional – I like it for the extra protein

¾ of a Bag of Dark Chocolate Chips OR Raisins – I prefer the chocolate, but raisins will do if you can’t eat chocolate in the morning.

1 Cup Crushed Nuts – Optional – Use salted or unsalted nuts, but skip the ones with flavoring added as it will mess with the taste of your muffins.

Equipment

1 or 2 Muffin Pans – You can get decent ones in the dollar store

2 Metal Mixing Bowls

1 Wooden Spoon

1 Kettle - for boiling the water – you can also do this in a mug in the microwave

Cooking Spray or Paper Muffin Cups

1 Ice Cream Scoop – Optional – I find this is the best tool for getting evenly sized muffins.

Toothpicks

Preheat your oven to 350 oF and put the water on to boil.

Line the muffin pan with paper muffin cups or give each compartment of the pan a generous coat of cooking spray.

Dump the bran cereal into mixing a bowl and add the boiling water.

Leave the cereal to soak for 15 minutes so it can fully absorb the water.

Add all the other ingredients except the milk, chocolate chips, and nuts and stir everything with a wooden spoon until they’re JUST combined. Mix it too much and your muffins will be tough.

Add the milk and stir everything together so it’s all moist and even.

Add the chocolate chips and nuts (if using) and stir again.

Scoop the batter into the pans (using the ice cream scoop if you got one) and stick em in the oven for 20 minutes or until a toothpick inserted into the center of the thickest one comes out clean. If the toothpick hits a chocolate chip on the way and comes out brown, try again with another muffin.

Cool completely before storing, or enjoy now!

Makes 24.

 -Samantha R. Gold


Questions? Comments? Requests?

Bring it on!

I can be reached at:  for.the.culinarily.challenged@gmail.com

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