Sweets

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]

Rolled Sugar Cookies

We had fun making cookies with our kids this weekend. This is a great recipe but takes a while to make because the cookie dough (which is delicious!) needs to be chilled for at least an hour. ~K

Sugar Cookies

From Allrecipes.com: The Best Rolled Sugar Cookies, 1/4/2015

Rolled Sugar Cookies

  • Servings: 60
  • Time: 3 hours
  • Difficulty: medium
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Ingredients:

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Other items: Rolling pin, cookie cutters, cookie sheets, cooling racks

Directions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Credits:

Recipe from Allrecipes.com: The Best Rolled Sugar Cookies, 1/4/2015

Guiltless Cookie Dough

Eating cookie dough is a guilty pleasure. I know I shouldn’t but it’s so hard to resist! Now I can skip the guilt because this recipe contains no raw egg.

K

Guiltless Cookie Dough

Ingredients

1/2 cup (1 stick) butter, room temperature
1/2 cup granulated white sugar
2/3 cup yellow cake mix
1 1/2 cups flour
1/4 tsp salt
1 tsp vanilla extract
4-8 tsp milk

Instructions

Cream together butter and sugar until fluffy. Mix in cake mix, flour, salt, and vanilla. Add one tablespoon of milk at a time, mixing after each addition until mixture is a cookie dough consistency. Keep refrigerated until served.

Credits

Adapted from Cookie Dough Pretzel Bites.

Simple Shortbread Cookies

These simple cookies are super easy to make and melt-in-your-mouth delicious! Enjoy.

K

Simple Shortbread Cookies

INGREDIENTS

1 cup butter, softened
1/2 cup confectioners’ sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour

DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C).

Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.

Bake for 11 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.

Original recipe from Allrecipes.com | Melt-In-Your-Mouth Shortbread

Pumpkin Bread (or Muffins)

Pumpkin Bread (or Muffins)

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1 cup sugar
1¼ cups canned pumpkin (a little less than a 15-oz can)
½ cup evaporated milk
2 tablespoons vegetable oil
½ cup finely chopped walnuts

Directions

Preheat oven to 350º F. In medium bowl, combine flour, baking powder, baking soda, salt, and spices. In large bowl, beat eggs, sugar, pumpkin, evaporated milk and oil until blended. Add flour mixture and nuts; mix just until moistened.

FOR BREAD: Pour into greased 9 x 5-inch loaf pan. Bake for 60 to 65 minutes or until wooden toothpick inserted in center comes out clean.

FOR MUFFINS: Spoon into greased or lined 12-muffin pan. Bake for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.

Cool for 10 minutes. Remove from pan to wire rack and cool completely. Can be served immediately but best served the next day. Store in a ziploc bag or airtight container.