Snacks

Bran Muffins

Bran Muffins

  • Servings: 12 muffins
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Ingredients

  • 2 cups wheat bran cereal (e.g., Nabisco 100% Bran or Kellog’s All Bran)
  • 1¼ cups milk
  • 1 cup all-purpose flour
  • 1/3 cup turbinado sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup butter
  • 1 egg, beaten
  • 1 optional ingredient (select from below)

Optional Ingredients

  • 1/2 cup raisins
  • 1/2 cup craisins
  • 1 cup shredded zucchini (my favorite)
  • 1 cup shredded carrot

Directions

  1. Preheat the oven to 350 degrees F and prepare a 12-muffin pan with cooking spray.
  2. In large bowl, combine bran and milk; let stand 5 minutes.
  3. In medium bowl, combine next four ingredients (flour, sugar, baking powder, baking soda); set aside.
  4. Slice the butter and microwave in a glass measuring cup for 40 seconds. Mix into the bran mixture along with the egg and optional ingredient. Stir in flour mixture just until blended.
  5. Spoon batter into muffin pan cups. Bake 20-25 minutes or until toothpick inserted into center comes out mostly clean.

COOK’S NOTES: The optional ingredients listed above are tried and true. Next up to try is 1/2 cup chopped walnuts (with zucchini?).

Carrot Zucchini Multigrain Muffins

[RECIPE title=”Carrot Zucchini Multigrain Muffins” servings=”24″ description=”A moist, delicious, nutrient-packed breakfast and snack option that my vegetable-hating kids adore.”]

[RECIPE-INGREDIENTS]
– 1 1/2 cups all-purpose flour
– 3/4 cup whole wheat flour
– 3/4 cup oat flour
– 1 teaspoon salt
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 2 1/2 teaspoons ground cinnamon
– 1/4 teaspoon ground nutmeg
– 3 eggs
– 1/2  cup vegetable oil
– 1 cup unsweetened apple sauce
– 1 cup plain Greek yogurt
– 1 cup white sugar (NOTE: Next time try only 1/2 cup)
– 2 teaspoons vanilla extract
– 1 cup shredded zucchini (~1 medium zucchini)
– 1 cup shredded carrot (~1-2 large carrots)
– 1/2 cup chopped walnuts (optional)
[/RECIPE-INGREDIENTS]

[RECIPE-DIRECTIONS]
1. Preheat oven t0 400 degrees F. Lightly grease 24 muffin cups.
2. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, and walnuts.
3. Scoop the batter into the prepared muffin cups.
4. Bake 18-20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
[/RECIPE-DIRECTIONS]
[RECIPE-NOTES]
[/RECIPE-NOTES]
[/RECIPE]

Kale & Cheddar Egg Muffins

These delicious and nutritious muffins are easy to make and do well as leftovers. For a quick, on-the-go breakfast, pop two refrigerated muffins in the microwave for 60-75 seconds.

Kale & Cheddar Egg Muffins

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2.5-oz package real bacon bits
  • approximately 2 tablespoons freeze-dried chives (to taste)
  • approximately 2 cups kale greens, shredded and stems removed (spinach is a good substitute)
  • approximately 1/2 cup shredded cheese (to taste; I usually use sharp cheddar but I’ve used a variety of cheeses and blends that have all turned out well)
  • 32-oz carton liquid egg (I prefer whole egg but egg white works well, too)

Other Item(s) Needed: 12-muffin pan, cooking spray

Directions

  1. Preheat oven to 375 degrees and prepare the muffin pan with cooking spray.
  2. Using a small spoon, divide the bacon bits evenly between the muffin cups. Sprinkle each cup with chives to taste (I use approximately 1 teaspoon per cup). Fill each muffin cup with kale and sprinkle a large pinch (1.5 to 2 teaspoons) of shredded cheese over the top. Top off with liquid egg, using a small spoon to re-distribute the liquid as necessary for an even fill.
  3. Bake at 375 degrees for 30 minutes or until the tops are golden brown. Remove from oven and cool for a few minutes before eating. Serve warm.