If you are new to my site be sure and check out my original post about my 100 muffins in 100 days adventure here: http://butterflykissesntastydishes.blogspot.com/2010/01/julie-julia-christina-style-100-muffins.html
The Raisin Bran muffins can be made into a healthy-heart breakfast treat by subsituting egg substitute for the eggs, applesauce for the oil, and skim milk for whole milk (see the recipe details for exactly how to do this). It will be like sending a little "happy healing" to your heart. Eat 1-2 of these with a container of yogurt for breakfast and you are sure to be full of energy until lunchtime.
Speaking of Happiness for your heart, one thing that helps me find happiness on the days that aren't so happy is reviewing my list of 100 Things that make me Happy. You can find my list here: http://butterflykissesntastydishes.blogspot.com/2009/09/100-things-that-bring-me-joy.html I encourage you to make a list of your own as a safety-net for the yucky days. Pull it out and remember your many blessings. Most importantly, remember that the greatest JOY can only be found in relationship with our Heavenly Father.
Having a JOY list WORKS FOR ME :-)!God promises to “show you the way of life, granting you the joy of His presence and the pleasures of living with Him forever" (Psalm 16:11)!
Tomorrow's Muffin: Apricot & Banana
1 cup all-purpose flour
2 1/4 cups wheat bran
1 tbsp baking powder
1 tsp cinnamon (my addition)
1 cup raisins
Heaping 1/2 cup sugar
2 large eggs or 1/2 cup egg substitute
1 cup skim milk
6 tbsp canola oil (1/3 cup applesauce)
1 teaspoon vanilla extract
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together all-purpose flour, baking powder, and cinnamon in a large bowl. Stir in the wheat bran, raisins, and sugar.
Lightly beat the eggs in a large bowl, then beat in the milk, vanilla extract and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.