How To make Backpack Banana Bran Muffins
2 ea RIPE DOLE BANANAS, PEELED
1 c brAN CEREAL, NOT FLAKES!
1/4 c MILK
2 ea EGGS
1 c brOWN SUGAR
1/2 c BUTTER OR MARGARINE, MELTED
1 t VANILLA
1 1/4 c FLOUR
2 ts BAKING POWDER
1 t GROUND CINNAMON
1/2 ts SALT
PUREE BANANAS IN BLENDER TO EQUAL 1 1/4 CUPS. IN A SMALL BOWL, MIX brAN AND MILK TO SOFTEN SLIGHTLY. ADD CEREAL MIXTURE TO BLENDER ALONG WITH EGGS, SUGAR, BUTTER AND VANILLA. BLEND AND STIR UNTIL WELL MIXED. IN A LARGE BOWL, COMBINE REMAINING INGREDIENTS. POUR IN BANANA MIXTURE. STIR UNTIL JUST BLENDED. POUR INTO GREASED 2 1/2 INCH MUFFINS CUPS. BAKE AT 350 DEG F. FOR 25 TO 30 MINUTES. REMOVE FROM PAN AS SOON AS DONE COOL ON WIRE RACK OR EAT WARM.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Professional Baker Teaches You How To Make BRAN MUFFINS!
Anna bakes these easy muffins are a fantastic and healthy snack.
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INGREDIENTS
1 ⅔ cups (250 g) all-purpose flour
¾ cup (75 g) oat bran
¾ cup (50 g) wheat bran
1 Tbsp (9 g) baking powder
1 tsp (5 g) baking soda
½ tsp (1.5 g) ground cinnamon
¼ tsp (0.75 g) ground nutmeg
1 cup (250 mL) applesauce
½ cup (125 mL) maple syrup
¼ cup (60 mL) vegetable oil
2 large eggs
1 cup (150 g) raisins
DIRECTIONS
1. Preheat the oven to 375 ºF (190 ºC). Line mini muffin tins with paper liners.
2. In a large mixing bowl, stir together the flour, oat bran, wheat bran, baking powder, baking soda, cinnamon and nutmeg.
3. In a separate bowl, whisk together the applesauce, maple syrup, oil and eggs. Add this to the flour mixture and stir until evenly blended. Stir in the raisins. Scoop or spoon the batter into the prepared mini muffin tins and bake for about 12-14 minutes, until a tester inserted in the centre comes out clean. Cool the muffins in the tin for 10 minutes, then turn them out to cool completely.
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Banana Bran Muffins | Day 11
Bran Muffins
1 1/4 cups Unbleached white flour
1 cup Quaker Unprocessed bran
1/2 cup Sugar or 1 cup dates for the sugar-free version
1 tbsp. Rumford baking powder
1 tsp. Coriander
1/4 tsp. Salt
3/4 cup Applesauce or crushed pineapples
1/4 cup Soymilk or coconut milk
2/3 cup oil
1/2 cup Water
1 tbsp. Ground flax or flax meal
1/2 cup Raisins or blueberries (optional)
Directions:
Combine flour, flax bran, sugar, baking powder, coriander, and salt in a large mixing bowl. In a smaller bowl
place applesauce, oil, and milk and mix well. Pour into the dry ingredients. Do not over-mix. Fill 12 muffins 2/3 full.
Bake 18 to 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs clinging to
it. Bake at 350ºF.