4 Sep

Friday Recipe: Ginger Bran Muffins

by

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

Posted in Current Students, Healthy Cooking

About the author -

Andrea Cooley gets paid to post on Facebook and Twitter (among other things) to promote Des Moines University to prospective students. She is a Midwest girl at heart, but loves to travel around the country visiting friends and family. If Des Moines had mountains or an ocean she’d never leave. Before joining the DMU marketing team, she was an editor for Country Home magazine. She’s still a little obsessed with magazines, so if you want to talk about decorating, remodeling or gardening projects she’s your go-to girl.

11 Responses to this post.

  1. Posted by sameer sen on 04.09.09 at 7:00 am

    looks yummy will definitely try and think will not be too hard for me as the steps are explained well

  2. Posted by corporateLOOK! on 04.09.09 at 7:00 am

    Hey Andrea – thanks for the recepie! Really looks delicious, although I usally just have a cup of coffee in the morning – this actually may change it. Especially great job on the directions, i’m not much of a cook so hopefully they will help me to get through with it.

  3. Posted by Ole on 04.09.09 at 7:00 am

    I tried the recipe a few days ago. It is realy tasty, although my muffins looked not as good as the muffin in the photo. :-(

  4. Posted by admin on 04.09.09 at 7:00 am

    Glad you liked them!

  5. Posted by Dog Training on 04.09.09 at 7:00 am

    This really sounds delicious. I’m always on the hunt for a new recipe, will definitely print this one out and put it to use this weekend!

  6. Posted by morfej on 04.09.09 at 7:00 am

    Looks delicious, definitely try this recipe

  7. Posted by puppy on 04.09.09 at 7:00 am

    This really sounds delicious. My muffins don’t look as good as yours

  8. Posted by Har on 04.09.09 at 7:00 am

    This has almost lured me. I would like to have this muffin everyday at breakfast.

  9. Posted by Har on 04.09.09 at 7:00 am

    This has almost lured me. I would like to have this muffin everyday at breakfast.

  10. Posted by stop puppy barking on 04.09.09 at 7:00 am

    I love the grab and go philosophy. This one looks so yummy I’ve gotta try it. Thanks for this.

  11. Posted by stop puppy barking on 04.09.09 at 7:00 am

    I love the grab and go philosophy. This one looks so yummy I’ve gotta try it. Thanks for this.

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