BrokeAss Bran Muffins
- Prep Time 0:15
- Cook Time 0:20
- Estimated Cost $19.50
- 6 Comments
My mother, in an attempt to break her ridiculously expensive habit of stopping off daily at the local coffee shop for a latte and a bran muffin, came up with a truly terrific bran muffin recipe. The batter can last in the fridge for up to a week, so you can make yourself warm, crusty and delicious bran muffins every day if you like. These muffins are chock full of vegetables, fruit, and nuts in addition to the healthy bran fiber, so you can feel really good about your breakfast.
- 1-1/2 cups wheat bran $2
- 1 cup whole wheat flour $3
- 1/2 cup raisins soaked in 1tbs blackstrap molasses $6 including molasses
- ½ cup chopped pecans or walnuts $2
- 1 jar pureed baby fruit (prunes or apricot) or 1/3 cup applesauce $1
- 1 carrot, shredded $0.50
- 1 zucchini (with peel), shredded $0.50
- 2/3 cup brown sugar Pantry
- 1 egg $1.50 for 6
- 1 cup buttermilk $1.50 for 1 qt.
- 1 tsp baking soda Pantry
- 1 tsp baking powder Pantry
- ½ tsp salt Pantry
- 1.5 tsp cinnamon $1.50 for 1 oz.
- Preheat oven to 350 degrees F. Beat together fruit puree/applesauce, egg, sugar and buttermilk. Stir in bran. Sift together flour, baking soda, baking powder, spices and salt. Fold flour mixture into liquid mixture, until just blended. Fold in shredded veggies, nuts and raisins and spoon batter into prepared muffin tins—I like to use mini-muffin pans and I spray with Pam.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Makes 12 regular muffins or 24 mini-muffins.