BREAKFAST ORANGE BRAN FLAX MUFFINS (high fibre)

May 7, 2017 / Lyn Jones / 0 Comments

Makes 24

1.5 cups oat bran
1 cup each plain flour, ground flaxseed & wheat bran
1 Tab BP
1/2 tsp salt
2 oranges, quartered and seeded
1 cup each of brown sugar & buttermilk
1/2 cup canola oil
2 eggs
1 tsp bicarb
1.5 cups golden raisins

Preheat oven to 375 degrees F. Coat  2 x 12-cup muffin pans with nonstick spray.

In a large bowl combine first 6 ingredients. Set aside.

In a blender or food processor, combine rest of ingredients (except raisins). Blend well, then pour into the drys. Mix  until well blended. Stir in the raisins.

Divide batter evenly in the pans. Bake 18-20 mins and cool 5 mins in pans, then remove to a cooling rack.

BREAKFAST APPLE CINNAMON MUFFINS (high fibre)

May 7, 2017 / Lyn Jones / 0 Comments

Makes 12

3/4 cup each unbleached flour and whole wheat flour
1.5 tsp cinnamon
1 tsp BP
1/2 tsp bicarb
1 cup buttermilk
1/2 cup oat bran
1/4 cup firmly packed brown sugar
2 Tab canola oil
1 egg
1.5 cups shredded peeled apples

Preheat oven to 400 degrees F, coat 12 muffin cups with nonstick spray.
In a medium bowl, combine flours, cinn and rising.

In a large bowl, beat the buttermilk, bran, sugar, oil and egg.
Add the flour mixture into this, and stir until just combined. Fold in apples.

Spoon batter into cups. Bake 18-20 mins until done, let cool 5 mins.
Remove from pan and cool on a wire rack.

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