This week is
all about the recipe so I’m going to cut straight to the chase! For those of
you that have been looking near and far for a muffin that is actually healthy (and tastes delicious), this is for you! For those of you that think that you
don’t like healthy things, I would still encourage you to try it J This recipe is great for kids as
well. My dad used to make these muffins for us growing up and I always thought
it was such a treat when I walked upstairs and saw the orange hen basket
sitting on the kitchen table because I knew that there were bran muffins
waiting for us in that basket. (Disclaimer: Our normal breakfast options
consisted of either Raisin Bran®, Shredded
Wheat ‘n Bran® or occasionally, oatmeal.
This may have something to do with why I am a dietitian J)
I hope that
you enjoy this recipe as much as I do. It’s full of healthy carbs and filling
fiber and pairs great with an egg and a side of fruit for a very balanced
breakfast!
Dad's Bran Muffins:
In a
medium-large mixing bowl, mix the following ingredients:
2 cups Kellogg’s® All-Bran® Original
Cereal
1 ¼ cups
skim milk
In a second
mixing bowl (small or medium in size), mix the following ingredients:
1 cup
all-purpose flour
2 tbsp.
sugar
½ tsp. salt
2 tsp.
baking powder
3 scoops
Pinnaclife® Prebiotic Fiber (This ingredient
is optional; however it does add 30 grams of fiber to the recipe and it does
not change the taste or texture.)
In a third
bowl, slightly beat 2 eggs and 3 tablespoons of applesauce. Then mix this with
the All-Bran® and milk.
Then mix in
the dry ingredients thoroughly. (The sight of this picture may be visually
unpleasant, but the baked product is much more appealing to the eye J)
Spray a
muffin tin with non-stick spray and spoon mixture into 9-12 muffin cups.
Bake in 400o
oven for 20-25 minutes and enjoy!
*NOTE: They don't keep for very long but if you put them in the fridge they'll last longer! Leaving the muffins on the counter will cause them to grow mold after a few days.
-Dietitian Amanda
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