Hearty, filling muffins in the morning need not be dry and dull. Bran muffins with lots of dry nuts and fruits, touched using the spices of your liking, could be moist and scrumptious. Better still, they have little added fat or sugar, and merely one egg.
Smear a little bit of butter or jam on the muffin, grab a warm beverage and savor a muffin in order to work.
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- 1/8 cup (two tablespoons) butter
- two tablespoons corn syrup or honey
- 1 cup King Arthur Premium Wheat Grains Flour
- 2 cups wheat or Organic Oat Bran
- 2 teaspoons baking powder
- 3/4 to at least one teaspoon mixed spices (cinnamon, ginger root, nutmeg, mace, cardamom or cloves)
- 1 teaspoon sodium bicarbonate
- 1 cup milk
- 1 egg
- 1-to-1 1/2 cup chopped mixture of dried nuts and fruits
- additional milk and/or applesauce or mashed blueberry for correct consistency
- 1 ounce butter
- 1 1/2 ounce corn syrup or honey
- 4 ounces King Arthur Premium Wheat Grains Flour
- 7 1/2 ounces wheat or Organic Oat Bran
- 2 teaspoons baking powder
- 3/4 to at least one teaspoon mixed spices (cinnamon, ginger root, nutmeg, mace, cardamom or cloves)
- 1 teaspoon sodium bicarbonate
- 8 ounces milk
- 1 egg
- five to seven 1/2 ounces chopped mixture of dried nuts and fruits
- additional milk and/or applesauce or mashed blueberry for correct consistency
- 28g butter
- 43g corn syrup or honey
- 113g King Arthur Premium Wheat Grains Flour
- 213g wheat or Organic Oat Bran
- 2 teaspoons baking powder
- 3/4 to at least one teaspoon mixed spices (cinnamon, ginger root, nutmeg, mace, cardamom or cloves)
- 1 teaspoon sodium bicarbonate
- 227g milk
- 1 egg
- 142g to 212g chopped mixture of dried nuts and fruits
- additional milk and/or applesauce or mashed blueberry for correct consistency
Instructions
- Preheat the oven to 375°F. Grease (or line with papers) a 12-well muffin pan.
- Melt butter and syrup/honey together reserve.
- Combine flour, bran, baking powder and spices in mixing bowl.
- Dissolve soda in milk, and beat in egg.
- Add wet to dry ingredients.
- Stir in honey mixture, fruit and nuts, then enough more liquid to create proper muffin batter consistency.
- Spoon batter the muffin cups and bake for 15 to 18 minutes.
- Remove from oven and awesome on the wire rack.
- Store, well-wrapped, for several days at 70 degrees, or freeze for approximately per month.
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Tips from your bakers
- Note: These muffins are simple to personalize!
Just like a sweeter muffin? Substitute 1/2 cup brown sugar for that two tablespoons syrup/honey you might use 1/2 cup associated with a other sweetener. For any more tender muffin, use wheat grains pastry flour rather in our Premium Wheat Grains. Raisins, currants, walnuts, chopped dates, chopped dried apricots, dried figs, dried cranberries, flaked coconut, sunflower seeds and many types of nuts are good inclusions in this hearty muffin. - Our because of author Lillian Marshall of Louisville, Kentucky, for discussing this recipe around.
More to understand more about
Tory from NY Condition
Love this recipe! first break, required your suggestion of 1c. bran, 2c. flour and used White-colored Wheat Grains. Used the firOr2c. brown sugar, golden raisins, walnuts, and added Cinnamon Flav-r-bites (I am just learning for their services) towards the milk (used buttermilk). For spice, used cinnamon, some nutmeg, and a little bit of salt. Was extremely pleased using the result. Will attempt only oneOr3c. brown sugar and perhaps some unsweetened applesauce rather of additional buttermilk the next time. That'll be tonight for just two reasons: Got in new KAF muffin pans that must definitely be attempted out. so when I had been out, your dog pulled the bag of 6 leftover muffins in the counter AND ATE EVERY 4g Iphone.
I really like this recipe, the muffins are extremely healthy and filled with fiber! A couple of muffins keeps me feeling full for hrs. I actually do add more applesauce or they are available out just a little dry and crumbly. I love to spread some fruit preserve in it, because they aren't very sweet by themselves.
Julie from Sugar Land, Texas
For anybody much like me, who desires a proper, guiltless breakfast muffin, not very sweet, but nonetheless scrumptious - this really is perfect. I made mine with 2:1 oat bran/King Arthur Traditional Wheat Grains, buckwheat honey a HEAPING cup of dates, almonds, pistachios, using the suggested extra milk orange zest, nutmeg, ginger root, and cinnamon. Pans were greased with real butter - and muffins twisted out, immediately, effortlessly. They are scrumptious, simple, and satisfying, and provide a pleasant feeling of indulgent baked goods, without guilt, even dieting. I expect to trying many variations - apricot-currant, cherry-walnut, even carrot-ginger root!
Julie from Sugar Land, Texas
For anybody much like me, who desires a proper, guiltless breakfast muffin, not very sweet, but nonetheless scrumptious - this really is perfect. I made mine with 2:1 oat bran/King Arthur Traditional Wheat Grains, buckwheat honey a HEAPING cup of dates, almonds, pistachios, using the suggested extra milk orange zest, nutmeg, ginger root, and cinnamon. Pans were greased with real butter - and muffins twisted out, immediately, effortlessly. They are scrumptious, simple, and satisfying, and provide a pleasant feeling of indulgent baked goods, without guilt, even dieting. I expect to trying many variations - apricot-currant, cherry-walnut, even carrot-ginger root!
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