Berry Best Bran Muffins

(photo courtesy of KTCS9)

1 cup unprocessed wheat bran
1 cup whole-wheat flour
1/2 cup sugar
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/4 tsp. salt
3/4 cup low-fat buttermilk
1/2 cup unsweetened applesauce
2 Tbsp. canola or corn oil
1 large egg
1 tsp. vanilla extract
1 cup fresh or frozen blueberries (no need to thaw if frozen)

Preheat oven to 400 degrees. Line 12 muffin cups with bake cups.

In a large bowl, stir together the wheat bran, flour, sugar, baking soda, cinnamon, and salt. Make a well in the center.

In a medium bowl, whisk together the remaining ingredients except the blueberries until well blended. Pour into the well. Stir until the wheat bran mixture is just moistened. Don't overmix; the batter should be lumpy.

Using a rubber scraper, carefully fold the blueberries into the batter. Spoon into the bake cups to fill about three-quarters full.

Bake for 20 to 22 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer the muffin pan to a cooling rack and let the muffins cool for 5 minutes. Turn the muffins onto the rack and let continue to cool. Serve warm or at room temperature.

Yield: 1 dozen
121 calories

Freeze any extras for up to two months. Reheat in microwave.

I discovered this delicious recipe in American Heart Association Healthy Family Meals: 150 Recipes Everyone Will Love

Three-Grain Raspberry Muffins

1/2 cup rolled oats (not instant)
1 cup milk (1-percent low-fat or plain soy)
3/4 cup all-purpose (plain) flour
1/2 cup cornmeal, preferably stone-ground
1/4 cup wheat bran
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup honey
3 1/2 Tbsp. canola oil
2 tsp. grated lime zest
1 egg, lightly beaten
2/3 cup raspberries

Preheat the oven to 400 degrees. Line a 12-cup muffin pan with paper or foil liners.

In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.

In a large bowl, combine the flour, cornmeal, bran, baking powder, and salt. Whisk to blend. Add the honey, canola oil, lime zest, oats mixture, and egg. Beat until just moistened but still slightly lumpy. Gently fold in the raspberries.

Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake until the tops are golden brown and toothpick inserted into the center of the muffin comes out clean, 16-18 minutes. Transfer the muffins to a wire rack and let cool completely.

Yield: 12 muffins
Calories: 161

Original recipe from The New Mayo Clinic Cookbook: Eating Well for Better Health

Note: I didn't have any raspberries on hand, so I used blueberries.

French Breakfast Puffs

Puffs:

1/3 cup butter or margarine, melted
1/2 cup granulated sugar
1 large egg, lightly beaten
1 1/2 cups all-purpose flour
1 1/2 tsps. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup milk

Topping:

1/4 cup granulated sugar
1/2 tsp. ground cinnamon
2 Tbsps. butter or margarine, melted

Beat 1/3 cup melted butter, 1/2 cup sugar, and egg in mixing bowl at medium speed until creamy and well-blended.

Combine flour, baking powder, salt and nutmeg in separate bowl. Add to butter/sugar/egg mixture, alternating with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Spoon into lightly greased miniature muffin pans, filling two-thirds full.

Bake at 350° for approximately 15 minutes.

While muffins are baking, combine 1/4 cup sugar and 1/2 tsp. cinnamon; set aside.

When muffins spring back from gentle touch, remove from oven and immediately remove from pans.

Dip the top portion of each muffin in 2 Tbsps. melted butter and then in cinnamon-sugar mixture.

Yield: 28 miniature muffins

Notes: These are quite good, but lacked a sweetness inside. I think I'll add some vanilla to the batter next time around.