Now that the holidays are past and we are about to enter a new year, it seems many of us are determined to diet or eat healthier in the coming year. With the world-wide economic crisis we are in, many may think they will not be able to eat healthier because they are cutting back on their food budgets. With the stress families are under, now is the time to improve your eating habits. It is important to stay healthy during these rougher times. You can start by making small changes. Try these healthy muffin recipes for breakfast or a light lunch. Pair them with some fresh fruit (buy seasonal fruits to save money) and you have a healthy meal. And remember, huge muffins don’t fit into your healthier eating or diet plan. By making your own muffins, you can make them in mini-muffin tins or only fill your regular muffin tins half full. You will have a healthier portion size.
Peel bananas and mash with a fork. Set aside. In a large bowl, mix together the flour, salt, and baking powder. Set dry ingredients aside. Add the remaining ingredients to the bananas and mix thoroughly. Add banana mixture to the flour mixture. Grease 12 muffins cups and divide mixture evenly into the muffin cups. Bake at 400 degrees for about 20 minutes or until done.
Healthy bran muffins
1/4 cup unsweetened applesauce
1/4 cup egg substitute
1 1/2 cups low-fat buttermilk
3 tbsp canola or olive oil
2 tsp vanilla extract
1/8 tsp salt
1/4 cup instant low-fat dry milk
3/4 cup SPLENDA granular
1 cup wheat bran, divided
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
2 tbsp flaxseeds
2 tbsp raisins
Preheat oven to 350 degrees. Line muffin cups with paper baking liners. Blend applesauce, egg substitute, buttermilk, oil, vanilla, salt, dry milk, and SPLENDA together in a large mixing bowl, using a wire whisk. Reserve 2 tablespoons wheat bran and set aside. Add remaining wheat bran, flour, baking soda and cinnamon to mixture in large mixing bowl. Stir well. Mix in flaxseeds and raisins. Fill muffin cups 1/2 to 2/3 full of batter. Top each with a sprinkle of the reserved wheat bran. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Hi, I’m Stephanie Gallagher, the Iron Chef Mom (www.theironchefmom.com), and today, we’re making whole grain chocolate chip muffins. Let’s get started. For this recipe, you will need 1/2 cup milk (low-fat is okay) 1/2 cup canola oil 1/3 cup honey 1 large egg 1 cup all-purpose flour 1-1/2 cups whole wheat pastry flour 1/2 cup natural bran (not bran cereal) 1 Tbsp. baking powder 1/4 tsp. kosher salt 1/3 cup brown sugar 1/2 tsp. cinnamon 1 cup chocolate chips Preheat the oven to 400 degrees. Pour the milk into a mixing bowl. Add the oil, honey and egg. Whisk the wet ingredients together until well combined. Pour the flour into a separate mixing bowl. Add the whole wheat pastry flour, the bran, baking powder, kosher salt and brown sugar. Now add the cinnamon and mix well. Add the chocolate chips, and stir them in. Pour the wet ingredients into the dry, and mix until just combined. Don’t overmix the batter, or your muffins will turn out tough. Line a muffin tin with paper cups or grease it and fill the muffin cups three-quarters of the way. I like to use an ice cream scoop for this. Bake the muffins for 15-20 minutes, until golden brown and cooked through. And here are your whole grain chocolate chip muffins. Thanks for watching. For more recipes like this one, join me at www.TheIronChefMom.com .
Is there anything decent I can make that uses a fair amount of bran but zero flour?
A recipe would be really nice, but even a general idea of what to do would be helpful.
Other ingredients I have: milk, eggs, sugar (white and brown), cocoa powder, margarine, buttermilk, and sunflower nuts. I’m hungry, and really feel like baking something, but I’m not sure what I could make – I have maybe half a cup of flour left, but something like 5+ cups of bran (both oat and wheat) that I’d like to use up. The thought of muffins or bread had crossed my mind, but every recipe I’ve seen calls for at least 1.5:1 flour-to-bran…
smdiner – That recipe calls for more flour than I have – I’d asked for recipes with no flour just because I want to use as much bran as possible. Also, I don’t have any bananas, walnuts, or blueberries. I get the feeling that that recipe wouldn’t be quite as good if I were to omit all of those ingredients…
In this video, Betty demonstrates how to make incredibly tender and tasty Barbecued Boneless Pork Ribs. This is accomplished by cooking the ribs in a crock pot, then removing any excess fat, coating them with a delicious barbecue sauce, and browning them off in an oven. You have to see it to believe it! (Note: I used a bottled sauce. The purpose of this video is not in the making of the sauce, but rather in the preparation of the ribs.) Ingredients: 2 pounds boneless pork ribs 18 oz. bottled barbecue sauce (I used KC Masterpiece–about 1/3 to 1/2 of the bottle.) meat tenderizer, to taste Sprinkle meat tenderizer on the top and bottom of each of the boneless pork ribs. Place them in a crock pot, turn it to “low,” and let the ribs cook for about 5 hours. Remove the ribs from the crock pot, and place them on a platter. Cover with plastic wrap, and let them cool to room temperature. When cool enough to handle, trim all excess fat from the cooked ribs. They will be very tender, so you will need to handle them gently. After each rib is trimmed of fat, place it in a bowl that has a generous amount of bottled barbecue sauce. Roll it to coat it with barbecue sauce. Then place it on a broiler pan that has a drip pan underneath to catch any drippings. (I cover my broiler pan with aluminum foil, so there will be an easy clean-up.) When all of the ribs are coated with barbecue sauce and are placed on the broiler pan, put the pan of ribs into an oven that has been preheated to 300 …
Recipe for healthy muffins. Makes part of a tasty breakfast or snack. List of ingredients is below. Thanks for watching, subscribing and rating thumbs up! Favorite this video if you love it Ingredients: 1 pouch of instant regular oatmeal 1/2 cup of 2% milk 3 eggs 1/3 cup brown sugar 1 tablespoon maple syrup 1/2 wheat germ 3/4 cup flour 1 teaspoon baking powder 1tablespoon cinnamon 1 apple, peeled and diced 1/3 cup of dried cranberries walnuts in halves (for topping) any kind of bran flake cereal, broken down (optionnal) ENJOY!
So I was going to make a nice vegan breakfast this morning. I have a lot of stuff in the house as far as organic sugar and wheat and unbleached flour and oils and stuff, so I looked up cinnamon rolls and breads and they all required yeast. So I thought I would try cinnamon muffins. I did searches for vegan cinnamon muffins, but they all required the use of soy yogurt and soy milk and I dont have any of that.
So I just searched simple cinnamon muffins and found a recipe that used flour, sugar, water, cinnamon, and butter. So I used my unbleached white flour, my organic can sugar and earth balance instead. The muffins took four times longer to cook than the recipe said and they are AWFUL. I have done some vegan baking, but I followed vegan recipes.
Is it impossible to just sub earth balance and natural ingredients for "regular" recipe ingredients? It was such a simple recipe, I don’t understand what I did wrong.
Yeah, they were really dense and almost gummy in texture. Maybe the no leveling agent was part of the problem.
Miss Butterfly Baking is a step by step guide to learning how to bake, for the modern social butterfly. Butterfly Cupcakes Part 2 You need: 300g Icing Sugar, sifted 50g Unsalted Butter 125g Cold Cream Cheese 1 Teaspoon Vanilla Extract 100g Wheat Free Flour 1 Teaspoon baking powder For the Topping: Strawberries cut into slices Whole and crushed pecans Electric Hand Whisk Muffin/Bun Tray Muffin/Bun Cases Makes 9 Muffins or 12 Small Buns
Learn how to make vegan English muffins! Open captioning is provided. Check out my blog www.thedeliciousvegan.net for the recipe and you can e-mail me at deliciousvegan@aol.com
OH SO SORRY! I MEAN’T EACH MONTH, NOT EACH WEEK! So you’re not over loaded with emails! Eating whole grains keeps us healthy. But if the grains have ‘sat’ are they AS healthy? Plus, what the food industry would like to sell us 4 times over. For more tips on using whole grains and FREE recipes – sign up for our newsletter at: www.eatgrains.com
What… how can you make a muffin that tastes good with no sugar or salt? Gluten Free too. The Indian Handva flour made from the ingredients listed on the packet contains a small amount of sodium so no need to add any. The rhubarb is sweetened using dates and I also add cloves. View the video for the other simple ingredients. Tasty, nutritious. The muffins still have a calorie value so don’t get carried away. Sesame seed is rich in one of the essential amino acids (tryptophan) and flaxseed is an excellent source of Omega 3 & 6. ala. I hope you enjoy them. Rhubarb is also very good for you. need i say more. If you get a chance to try them out please let me know what you think.
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Ingredients: 1 pouch of instant regular oatmeal 1/2 cup of 2% milk 3 eggs 1/3 cup brown sugar 1 tablespoon maple syrup 1/2 wheat germ 3/4 cup flour 1 teaspoon baking powder 1tablespoon cinnamon 1 apple, peeled and diced 1/3 cup of dried cranberries walnuts in halves (for topping) any kind of bran flake cereal, broken down (optionnal) ENJOY!
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