Monday, March 8, 2010

Day #37: High Fiber Muffins

Today's muffin, HIGH FIBER, is like a dose of good health for your heart and body. The high fiber cereal, raisins, and skim milk provide you with the energy and nutrients you need to start your day right. These muffins are very filling, and they taste delicious served warm and sliced with preserves slathered on the two halves liberally. Honey would also be a delicious topping to this muffin. Try one for lunch too-I split one in two and put peanut butter on one side, honey on the other, and my three year old loved it. I used Fiber One Cereal but you could use any high fiber cereal-All Bran, Kashi, Total, etc...

I am excited about making Tomorrow's Muffin, Frosted Carrot Cake,it sounds like the perfect treat for a Spring Brunch or Easter Party. So, Stay Tuned!

Be sure and comment if you try a muffin or make a substitution. I would love to hear which muffins are your favorite and what creative ideas you have for making the recipes your "very own". Thanks for stopping by my little corner of baking bliss! My prayer is that your heart is happy and full of God's Love for you!

Proverbs 15:13
"A Happy Heart makes the Face Cheerful."

High Fiber Muffins


2 cups high fiber bran cereal (I used Fiber One)
1 cup skim milk
1 cup all-purpose flour
1 tbsp baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup superfine sugar
3/4 cup raisins
2 large eggs
6 tbsp canola oil

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Put the cereal and milk in a bowl and let soak for about 5 minutes, until the cereal has softened.

Meanwhile, sift together all-purpose flour, baking powder, cinnamon, and nutmeg in a large bowl. Stir in the sugar and raisins.

Lightly beat the eggs in a large bowl, then beat in the oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients, and add the cereal/milk mixture. 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.

No comments:

Post a Comment