ChatterBank6 mins ago
muffins
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Does anyone know a good recipie for muffins which are made from bran or cereal?
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I know it's not exactly what you're looking for, but I made this the other day and it's really delicious and really low fat!
http://www.greenchronicle.com/recipes/bran_fru it_loaf.htm
Actually! Further search and I've come across this
http://www.greenchronicle.com/recipes/bran_muf fins.htm
http://www.greenchronicle.com/recipes/bran_fru it_loaf.htm
Actually! Further search and I've come across this
http://www.greenchronicle.com/recipes/bran_muf fins.htm
Hi netty,
Have various recipes with oatmeal, bran and cornmeal...one uses toasted muesli and wheat bran!
This is the list, so if any appeal to you post on here and I'll type it/them later on:
Date & Muesli
Oat bran, banana & pecan
Date & Bran
Banana Oatmeal muffins
Bran buttermilk (oat bran or wheat bran)
Bran Yoghurt
Cornmeal Muffins (use as savoury or sweet)
Oatmeal Choc-Chip
Oatmeal Yoghurt
Orange-Date Bran
Quite a few muffin recipes use wholemeal flour (either fully or half n' half), and also buttermilk...
Have various recipes with oatmeal, bran and cornmeal...one uses toasted muesli and wheat bran!
This is the list, so if any appeal to you post on here and I'll type it/them later on:
Date & Muesli
Oat bran, banana & pecan
Date & Bran
Banana Oatmeal muffins
Bran buttermilk (oat bran or wheat bran)
Bran Yoghurt
Cornmeal Muffins (use as savoury or sweet)
Oatmeal Choc-Chip
Oatmeal Yoghurt
Orange-Date Bran
Quite a few muffin recipes use wholemeal flour (either fully or half n' half), and also buttermilk...
try this site that have loads of recipes for all sorts of muffins. http://www.astray.com/recipes/?search=muffin
Oatmeal Yoghurt Muffins
Just as delicious as they are healthy. Try adding fresh cranberries or blueberries for a seasonal touch...
Makes 10-12 standard size
7ozs / 200g plain flour*
1� teaspoons / 7.5ml baking powder
� teaspoon / 2.5ml salt
� teaspoon / 2.5ml ground cinnamon (optional)
3ozs / 85g rolled oats
8 fl ozs / 240ml plain yoghurt
1 teaspoon / 5ml bicarbonate of soda
1egg, beaten with a fork
3-5ozs / 85-140g light brown soft sugar
4 fl ozs / 120ml milk
3 fl ozs / 90ml vegetable oil or 3ozs butter, melted
3-4ozs / 85-110g raisins or cranberries or blueberries
(Cranberries should be coarsely chopped, if using frozen berries do not thaw; instead, bake the muffins for an extra few minutes)
1. Prepare muffin tins. Preheat oven to 375-400�F/190-200�C/Gas Mk 5-6
2. In a large bowl, sift together (or stir well with a fork): flour, baking powder, salt and cinnamon. Set aside.
3. Do the following step just before baking: in another bowl, stir together oats, yoghurt and bicarb of soda. Let this stand for a minute, then add beaten egg, sugar, milk and oil (or butter). Stir well.
4. Pour all of wet mixture into the dry. Stir just until combined, adding fruit during the final strokes. Batter will be lumpy but no dry flour should be visible. Do not over-stir.
5. Spoon immediately into tins. Bake for 20-25 minutes, until tops are lightly browned and spring back when pressed gently.
*With self-raising flour, omit baking powder; do not adjust bicarbonate of soda.
Just as delicious as they are healthy. Try adding fresh cranberries or blueberries for a seasonal touch...
Makes 10-12 standard size
7ozs / 200g plain flour*
1� teaspoons / 7.5ml baking powder
� teaspoon / 2.5ml salt
� teaspoon / 2.5ml ground cinnamon (optional)
3ozs / 85g rolled oats
8 fl ozs / 240ml plain yoghurt
1 teaspoon / 5ml bicarbonate of soda
1egg, beaten with a fork
3-5ozs / 85-140g light brown soft sugar
4 fl ozs / 120ml milk
3 fl ozs / 90ml vegetable oil or 3ozs butter, melted
3-4ozs / 85-110g raisins or cranberries or blueberries
(Cranberries should be coarsely chopped, if using frozen berries do not thaw; instead, bake the muffins for an extra few minutes)
1. Prepare muffin tins. Preheat oven to 375-400�F/190-200�C/Gas Mk 5-6
2. In a large bowl, sift together (or stir well with a fork): flour, baking powder, salt and cinnamon. Set aside.
3. Do the following step just before baking: in another bowl, stir together oats, yoghurt and bicarb of soda. Let this stand for a minute, then add beaten egg, sugar, milk and oil (or butter). Stir well.
4. Pour all of wet mixture into the dry. Stir just until combined, adding fruit during the final strokes. Batter will be lumpy but no dry flour should be visible. Do not over-stir.
5. Spoon immediately into tins. Bake for 20-25 minutes, until tops are lightly browned and spring back when pressed gently.
*With self-raising flour, omit baking powder; do not adjust bicarbonate of soda.
Oatmeal Chocolate-Chip Muffins
A popular flavour with a healthy twist. A great way to get oats into your family's diet! Nuts, berries or dried fruit can be substituted for the choc-chips if you prefer.
Makes 10-11standard-size.
2ozs / 60g rolled oats
9 fl ozs / 260ml milk
8ozs / 225g plain flour*
3 teaspoons / 15ml baking powder
� teaspoon / 2.5ml salt
2-3 ozs / 60-85g plain chocolate chips, either chopped or left whole
1 egg, beaten with a fork
3-4ozs / 85-110g light brown soft sugar
1 teaspoon / 5ml vanilla essence/flavouring
3 fl ozs / 90ml vegetable oil or 3ozs butter, melted
1. Prepare muffin tins. Preheat oven to 375-400�F/190-200�C/Gas mark 5-6
2. In a medium-sized bowl, combine oats and milk. Set aside to soak while you prepare the dry ingredients.
3. In a large bowl, sift together (or stir well with a fork) flour, baking powder and salt. Stir in chocolate chips.
4. Now, to the milk and oat mixture, add beaten egg, sugar, vanilla and oil (melted butter). Stir well.
5. Pour all the wet mixture into the dry. Stir just until combined and no dry flour is visible. Batter will be lumpy; do not over-stir.
6. Fill muffin cups � full, or to the top for larger muffins. Bake for 20-25 minutes, until tops are lightly browned and feel quite firm to touch.
*With self-raising flour, reduce baking powder to 1 teaspoon (5ml).
A popular flavour with a healthy twist. A great way to get oats into your family's diet! Nuts, berries or dried fruit can be substituted for the choc-chips if you prefer.
Makes 10-11standard-size.
2ozs / 60g rolled oats
9 fl ozs / 260ml milk
8ozs / 225g plain flour*
3 teaspoons / 15ml baking powder
� teaspoon / 2.5ml salt
2-3 ozs / 60-85g plain chocolate chips, either chopped or left whole
1 egg, beaten with a fork
3-4ozs / 85-110g light brown soft sugar
1 teaspoon / 5ml vanilla essence/flavouring
3 fl ozs / 90ml vegetable oil or 3ozs butter, melted
1. Prepare muffin tins. Preheat oven to 375-400�F/190-200�C/Gas mark 5-6
2. In a medium-sized bowl, combine oats and milk. Set aside to soak while you prepare the dry ingredients.
3. In a large bowl, sift together (or stir well with a fork) flour, baking powder and salt. Stir in chocolate chips.
4. Now, to the milk and oat mixture, add beaten egg, sugar, vanilla and oil (melted butter). Stir well.
5. Pour all the wet mixture into the dry. Stir just until combined and no dry flour is visible. Batter will be lumpy; do not over-stir.
6. Fill muffin cups � full, or to the top for larger muffins. Bake for 20-25 minutes, until tops are lightly browned and feel quite firm to touch.
*With self-raising flour, reduce baking powder to 1 teaspoon (5ml).
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