Recipe Station

There is nothing better than grabbing a fresh muffin out of the refrigerator in the morning and enjoying it before work! I typically live a fast paced life so for me getting a healthy-start in the morning aside from coffee is a miracle!

While I run to work I usually have my briefcase in my hand, coffee in the other and a muffin in my mouth while listening to that voice mail I got while driving here…. there are so many deadlines and I have been up only for 1 hour! If I didn't have this tasty little cake I think I would starve because I know I am not going to be able to enjoy lunch today.

If your as busy as me then you should re-consider those high calorie diets loaded in sodium and calories and eat a muffin instead! Yeah., I know they are significantly smaller in size but they have lots of fiber which is a natural way to keep that adrenaline running.

I made these bran muffins with Walnuts this time but you can add any of these ingredients. They keep in the fridge for about a week and are not crummy.

Ingredients:

1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable or coconut oil (the coconut adds a nutty taste)
1 ½ egg (take the egg whites out of the other egg and just use the yolk)
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup or 1 ½ cups of Walnuts, peanuts, pecans or something else.

Directions:

Preheat oven to 350 degrees.
Mix all of your dry ingredients first in a large bowl.
Add all of your wet ingredients second. For the coconut oil make sure that you don't pull it directly out of the refrigerator and throw in in the bowl and expect to mix it because you have to have it softened.
Mix the wet and dry ingredients together and line up your muffin cake liners. This batch makes a dozen.
Fill in your batter into the liners about half way and be careful not to get any of the batter onto the muffin pan. While in the oven this cakes on and is a nightmare to get off.

After your are filled up take out a small bowl and mix together these following ingredients:

¼ Brown Sugar
¼ Walnuts, Peanuts, Pecans or something else.
1 egg white.

Sprinkle this mixture as generously over the top of the batter as you want. The egg white prevents it from flaking off.

Cooking:

Put your muffins into the oven at 350 degrees for 20 minutes or until done.

The muffins cool very quick because of the bran inside. You can either put them in the fridge, after 2-hours on the rack, or you can leave them out of all to enjoy.

Notes: 

The bran muffins will last about three days not in the refrigerator and about seven being chilled.

Keep them in an air tight container and enjoy!

Do you have an amazing muffin recipe or did you try this and have a adjustment you want to make? Tell us about it!

Article Submission by: JRose