Whole Wheat Bran Muffins With Figs And Pecans Food

FIG BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray. Thinly slice the whole figs.
• In a large bowl, combine the cereal and milk. Let sit until softened, about 5 minutes. Meanwhile, whisk together the whole-wheat flour, baking powder and salt in a separate bowl.
• Add the applesauce, honey, oil, molasses, and egg to the cereal mixture and stir until combined. Add the flour mixture and stir until just combined. Gently stir in the chopped figs. Spoon the batter into the prepared pan and top each muffin with a fig slice. Tap the pan on the counter a few times to remove any air bubbles.
• Bake for about 20 minutes or until a wooden toothpick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. If necessary, run a knife around the muffins to loosen. Unmold and cool completely on a rack.
• Excellent source of: Fiber, Vitamin B6, Vitamin B12, Folate, Manganese, Phosphorus
• Good source of: Thiamin, Riboflavin, Niacin, Calcium, Iron, Magnesium, Potassium, Selenium, Zinc

WHOLE WHEAT BRAN MUFFINS WITH FIGS AND PECANS

Steps:

• Preheat oven to 400°F. Line 14 muffin cups with paper liners. Spray liners with nonstick spray. Whisk next 7 ingredients in bowl. Stir in figs and pecans. Whisk sugar and oil in large bowl. Whisk in eggs, then buttermilk, vanilla, and lemon peel. Mix in dry ingredients. Divide batter among cups.
• Bake muffins until browned on top and tester inserted into center comes out clean, about 18 minutes. Cool on rack.

WHOLE WHEAT AND NUTS MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
• Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.

HEALTHY CEREAL WHEAT & BRAN MUFFINS

Steps:

• Sift together Flour, Salt, Baking Powder, Baking Soda, and the Cinnamon and/or Nutmeg; Set Aside.
• Combined Egg Whites, Vanilla, Applesauce, Brown Sugar, and Mashed Bananas; add to the Flour Mixture.
• Stir in Pecans or Walnuts, Wheat Flakes and Raisin Bran; Mix well and let sit for 10 to 15 minutes to soften cereal.
• If batter seems to thick for your taste you can add another 1/2 cup Applesauce or 2% Milk, Plain Yogurt or even Buttermilk.
• Meanwhile spray a 12 count Muffin pan and Preheat oven to 350°.
• Conbined Streusel ingredients into a Ziploc bag and mix or shake thoroughly.
• Fill Muffin pan 3/4 of the way full and using fingers sprinkle the streusel on top of the batter.
• Bake for 30 to 40 minutes.
• Let Muffins cool slightly, then remove from the pan and enjoy!
• Great for Breakfast or as a snack!
• Muffins maybe Frozen for 6 weeks in a Double Airtight Ziploc Freezer Bag or container.

HONEY BRAN MUFFINS WITH FIGS

Steps:

• Preheat oven to 400°F. Line 24 muffin cups with muffin papers. Stir flour, baking soda and salt in small bowl to blend. Combine bran and figs in another bowl; mix in 1 cup boiling water.
• Beat butter in large bowl until creamy. Gradually beat in sugar, then honey. Beat in eggs 1 at a time. Beat in buttermilk alternately with flour mixture in 3 additions each. Mix in bran mixture. Divide batter among lined muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto racks and cool completely.

HEALTHY AND LOW FAT WHEAT BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F. Grease mini muffin pans lightly.
• Mix skim milk, apple sauce, egg whites, splenda, brown sugar, raisin bran cereal, and wheat bran into a bowl. Let sit for 10 minute.
• In another bowl, whisk whole wheat flour, baking powder, and cinnamon. Mix flour mixture into the bran mixture. Mix in mashed banana.
• Scoop mixture into greased mini muffin pans (about 3/4 full).
• Bake 10-15 minute Do tooth pick test to see if done.
• Mix melted butter, brown sugar, and cinnamon together.
• Brush butter mixture on warm muffins.