Chocolate Bran Muffins

These muffins come out a delicious looking dark chocolately brown color. They have high fiber cereal and some whole wheat flour in them so I feel good giving them to the kids.

1 cup bran cereal

1 1/2 cup buttermilk

1/3 cup oil

1 egg

1 tsp vanilla

1 cup brown sugar

1/2 cup whole wheat flour

1/2 cup white flour

1/2 cup unsweetened baking cocoa

1 tsp baking soda

1/4 tsp salt

1/3 cup chocolate chips

Heat the oven to 375 degrees. Coat 12 regular sized muffin cups with butter.

lace the cereal in a plastic bag and crush with a rolling pin, or crush in a food processor.

In a medium bowl mix the cereal and buttermilk, let that stand for 5 minutes. Stir in the oil, egg and vanilla.

In another bowl, mix together all the dry ingredients and then add the cereal mixture. Stir in the chocolate chips. Divide batter evenly between 12 muffin cups. 

Bake for 16-20 minutes. 

Pumpkin Streusel Muffins

This round of pumpkin muffins I am just trying to make the best tasting muffin I can, not worrying about making them healthy. They turned out quite well. They looked great and were delicious. 

Pumpkin Streusel Muffins

2 eggs

1 cup sugar

6 Tbs. melted butter

1 cup pumpkin puree

1/4 cup applesauce

1 Tbs. molasses

1 t. vanilla

1 3/4 cup flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1/4 tsp allspice

Streusel Topping

1/4 cup flour

1 Tbs sugar

4 T brown sugar

1/4 tsp cinnamon

3 Tbs. melted butter

Preheat oven to 400 degrees. Spray muffin pans with non-stick spray. 

Topping: Combine all the dry ingredients. Add melted butter and stir until crumbly. Put in refrigerator until needed.

Muffins: 

In a  large bowl, mix the first 7 ingredients until smooth. In another bowl, mix all the dry ingredients. Add the dry mixture to the wet ingredients and mix with a spoon until just incorporated. 

Fill muffin cups and sprinkle with the topping. Bake on center rack for 18-20 minutes. 

Buttermilk Bran Muffins

My current project is to try to find a bran muffin that even my husband and kids will like. They are all pretty much a strictly "blueberry muffin with streusel crowd".  

The first one I tried was from the "Fiber One" website, since that was the brand of bran cereal that I had in the cupboard. They turned out pretty well. My husband liked them a lot but the kids were not too convinced. I did change a few things in the recipe, so you can see the original recipe on their site if you like. The second time I made these I added raisins and now even the kids love them.

I would definitely make these again. They are great to have around when you want a snack or a breakfast to grab on the go. 

Buttermilk Bran Muffins

1 3/4 cup bran cereal

1 1/4 cups buttermilk

1 1/2 tsp vanilla

1/4 cup vegetable oil

1 egg

1 1/4 cup flour

1/2 cup brown sugar

1 tsp baking soda

1/4 tsp salt

2/3 cup raisons

1. Heat the oven to 400 degrees. 

2. Crush the cereal in a plastic bag with a rolling pin, or in the food processor, which is much easier. In a bowl, stir the cereal, buttermilk and vanilla together until well mixed. Beat in the oil and egg.

3. In another bowl, mix together dry ingredients. Add to the cereal mixture until just moistened. Add raisins.

4. Spoon into 12 muffin cups, greased with cooking spray.

5. Bake 18-22 minutes 

Pumpkin Muffin Trials

My mother has always made the most wonderful pumpkin bread, so I am using that as my starting recipe. I am trying to make it into muffins that are a little bit healthier, but still as delicious. 

Here is the original recipe:

Mom's Pumpkin Bread

3 cup sugar

1 cup corn oil

4 eggs, beaten

1 can (15oz) pumpkin

3 1/2 cup flour

1 tsp baking powder

2 tsp salt

1 1/2 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

Mix sugar, oil and eggs.

Add pumpkin and mix well.

Add flour/spices and mix well. 

Pour into greased loaf pans.

3 large size foil pans, bake at 350 degrees for 50-60 minutes

5 small loaf pans, bake at 350 degrees for 40-50 minutes

I cut the recipe in half, so now it makes about 12 average size muffins. Then I added some bran, cut down the sugar and substituted lowfat buttermilk for half the oil. They turned out pretty well. Next time I think I might try adding a little molasses to see what that would do. 

Pumpkin Bran Muffins

1/2 cup brown sugar

1/2 cup white sugar

1/4 cup corn oil

1/4 cup lowfat buttermilk

2 eggs, beaten

1 cup pumpkin puree

1 1/4 cup flour

1/2 cup bran buds

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

3/4 tsp ground cloves

3/4 tsp ground nutmeg

Mix bran cereal with buttermilk and let soften for 5 minutes.  

Mix together remaining dry ingredients and set aside.

Mix sugars, oil and eggs, add bran/buttermilk.

Add dry ingredients and mix.

Bake in greased muffin tins for about 20 minutes at 350 degrees.