Flax and Oat Bran Muffins

These spicy muffins are loaded with fiber and flavor. Oat bran and flax seeds along with chopped fruit, raisins and nuts make a healthy difference. They are perfect for breakfast. If you have a problem getting your kids to eat cereal and fruit, this is what you might like to feed them instead.

It's a good idea to mix the dry ingredients the previous day, so all you do is add the wet ingredients, stir and bake, the next day. There you go: a delicious breakfast, whilst you get the kids ready for school.

This recipe is also good for those on a healthy diet. Use skimmed milk and whole wheat flour instead of white. Use 1/4 cup less sugar and less oil and use 1/2 cup applesauce instead. These muffins are best eaten warm on the same day or lightly toasted (the next day) and eaten with honey or a blob of butter. Enjoy!

Get the full recipe here...

Prep Time: 20 mins Total Time: 45 mins Makes: 12 - 15 muffins Ingredients: Method of Preparation: 1 1/2 cups plain flour 3/4 cup ground flax seed 3/4 cup oat bran 3 eggs 1 cup brown sugar 1/2 cup vegetable oil 3/4 cup milk 1 cup chopped fruit 1/2 cup raisins, nuts 2 tsps ground cinnamon 1 tsp vanilla extract 3 tsps baking powder 1/2 tsp salt In a small bowl, combine the flour, flax seed, oat bran, raisins, nuts, cinnamon powder, baking powder and salt. (You can do this the day before baking) In another bowl, whisk together the oil, sugar, eggs, milk, chopped fruit and vanilla extract. Add the flour mixture a little at a time into the wet ingredients; Combine all the ingredients - but do not overmix the muffin batter. Spoon into greased or paper lined muffin tins and bake at 160 -180 deg for about 20 - 30 minutes. Personal Notes: It's important NOT TO OVERMIX muffin batter. Over-mixing develops the gluten in the flour which will produce a tough and dense muffin with tunnels. Just a few strokes should do to combine the ingredients. The batter should still be lumpy. The higher sugar and fat content in a muffin, you will have a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten. If using a dark colored pan, reduce the oven temperature a bit because dark colored pans absorb more heat, so they become hotter than light colored pans. Paper or foil muffin cup liners are sometimes used to line the muffin pans. They help to make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray. Make sure you do not overbake muffins or they will be dry. Similar Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=bran+muffins Google Images: http://images.google.com/images?hl=en&q=bran+muffins Google Book Search: http://books.google.com/books?q=bran+muffins Courtesy: CrazyaboutBaking.blogspot.com

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