Friday Recipe: Ginger Bran Muffins

September 4, 2009 —

I know breakfast is the most important meal of the day, but honestly, most mornings I’m doing good to get out the door on time, let alone sit down and eat a balanced breakfast. That’s why I love grab-and-go recipes. Make something ahead of time and enjoy it the rest of the week. These bran muffins are a great way to start your day healthy. What’s your go-to breakfast when you’re running out the door?

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Ginger Bran Muffins

3/4 cup bran cereal (not flakes)

1/4 cup boiling water

2 tbsp olive oil or canola oil

1 tbsp sugar

1 egg

1/2 cup buttermilk (If you don’t have buttermilk, make sour milk by adding 1 T vinegar or lemon juice for each cup of buttermilk. Let mixture stand for 5 minutes before adding to recipe)

1 tbsp grated fresh ginger

2 tbsp raisins or other chopped dried fruit

1/2 cup unbleached flour

1 tsp baking soda

Directions:

Pour boiling water over the bran cereal in a mixing bowl. Stir to mix and let stand 5 minutes. Add the oil, sugar, egg, buttermilk, grated ginger and raisins to the bran and mix well. In a small bowl, mix together the flour and baking soda. Stir into the bran mixture and mix well. The batter can be kept tightly covered in the refrigerator for about a week.

To bake, preheat the oven to 400 degrees. Lightly oil a muffin tin if you are making all 6 muffins or place a foil muffin cup in a custard cup if you are baking just one muffin. Don’t stir the batter if it has been keeping in the refrigerator. Fill the muffin tin or muffin cups 2/3 full of batter. Bake the muffins for 12 – 14 minutes or until the top springs lightly back to the touch.

Find more quick and easy recipes along with tips for meal planning at MealsMatter.org.

Photo: erincooks


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