How To make Triple Wheat Honey Muffins
1/4 c Uncooked wheat flakes
(rolled wheat) 3/4 c Water
1 1/4 c Nonfat buttermilk
1/3 c Honey
1/4 c Vegetable oil
1 ts Vanilla
2 lg Egg whites or 1/4 cup
:
cholesterol free egg prod. 1 1/4 c Whole wheat flour
1 c Wheat bran
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
Heat wheat flakes and water to boiling in 1-quart saucepan; reduce heat. Cover and simmer about 30 minutes or until liquid is absorbed. Cool 10 minutes. Heat oven to 400?. Spray bottoms only of 12 medium muffin cups, 2 1/2" x 1 1/4" with nonstick cooking spray or line with paper baking cups. Beat buttermilk, honey, oil, vanilla and egg whites in large bowl. Stir in flour, wheat bran, baking powder, abaking soda and salt just until flouri is moistened. Fold in cooked wheat flakes. Divide batter evenly among muffin cups (cups will be fery full). Bake 22 to 24 minutes or until golden brown. Immediately remove from pan. *3/4 cup cooked brown rice can be substituted for wheat flakes and water.
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Martha Stewart’s Giant Bran Muffins with Raisins | Martha Bakes Recipes
Martha Stewart shares her recipe for these delectable giant bran muffins with raisins. The sweetness from the molasses and raisins creates a perfect balance with the natural antioxidants of the prune juice, the high protein nonfat yogurt, and the heart-healthy wheat bran. These large muffins make for a delightful snack or a nutritious breakfast. Your family will love it so much they won’t even know how low-carb and healthy it is—that can be your little secret!
#BranMuffins #Muffins #Baking #Recipe #MarthaBakes
0:00 Introduction
0:04 How to Make Giant Bran Muffins with Raisins
0:24 Combine Wet Ingredients
2:13 Sift Dry Ingredients
2:44 Combine Wet and Dry Ingredients
3:13 Scoop into Muffin Tins
3:46 Pop into Oven
Giant Bran and Raisin Muffins (Full Recipe):
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This originally aired as part of Martha Bakes Season 3 Episode 13.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Super-Easy Cornbread Muffins Recipe
Soft, tender, and sweet, these Cornbread Muffins are the perfect side dish for any meal. Made in less than 30 minutes, these honey cornbread muffins are a crowdpleaser. Not just for a holiday meal, you can enjoy these versatile muffins year-round at barbeques, potlucks, and more. An of course I had to show you how to make an EASY delicious honey butter to serve these muffins with. It's the perfect comfort food recipe for Thanksgiving and all year round!
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Healthy Oats Banana Muffins | No Refined Sugar or White Flour
These healthy oats banana muffins are super moist, soft and fluffy. High in fibre and protein makes them fill you more than the typical muffins. Try, you won't regret it!
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Whole Wheat English Muffins
Come and try these whole wheat English muffins that are healthy and don't have any white flour or refined sugar in them. They are soft and fluffy, not what you would imagine of something made only using whole wheat flour. You'll get rough crunchy bits when you toast them. Delicious and healthier breakfast option!
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Blueberry Muffins with Whole Wheat Flour and Honey
Blueberry Muffins - Golden on top, fluffy , moist inside with blueberry jam flavour.
Ingredients:
* Blueberries - 1 Cup
* Whole Wheat Flour(Atta) - 1 Cup + 3/4 Cup
* Baking Powder - 1 tsp
* Baking Soda - 1/2 tsp
* Salt - 1/2 tsp
* Cinnamon Powder - 1/4 tsp
* Oil - 1/3 Cup
* Honey - 1/2 Cup
* Eggs - 2
* Curd - 1 Cup
* Vanilla Extract - 2 tsp
Amazing Bran Muffins Recipe
This Bran Muffins recipe is an easy and delicious breakfast or grab-and-go snack! These muffins are full of fiber and are so soft, moist, and flavorful! You won’t be able to stop at just one when you try these tender muffins. Since they're so easy to make it's a recipe I love to whip up with my kids. These homemade muffins are a great breakfast treat and my boys love them in their lunchbox! By the way, you can totally add raisins, nuts, blueberries, or any of your favorites to make this recipe your own.
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