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Muffins and Quick Breads

`The Works` Muffins
3 cup Whole wheat flour
2 cup Bran cereal, toasted
1 cup Flaxseed, ground
1 cup Packed brown sugar
2 1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 cup Buttermilk, low fat, cultured
1 cup Water
2 each Large eggs, beaten
1/2 cup Canola oil
1/2 cup Honey
1/4 cup Light molasses
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`The Works` Muffins

`The Works` Muffins

`The Works` Muffins
  • Servings:Makes 24 muffins
  • Prep Time:30 minutes
  • Cook Time:24 minutes
1. Preheat oven to 400 degrees F. Line two 12-cup muffin pans with paper liners and spray with vegetable spray.
2. In a large bowl, mix together whole wheat flour, bran cereal, ground flaxseed, brown sugar, baking soda, and salt.
3. In a separate bowl, use a whisk or electric mixer to mix buttermilk, water, eggs, oil, honey, and molasses until smooth. Make a well in center of mixed dry ingredients and pour in buttermilk mixture. Use a wooden spoon to mix just until incorporated. Stir well, then add optional additions of your choice.
4. Bake at 400 degrees F for 20 to 24 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let cool in pan 5 minutes, then remove to a cooling rack. Serve warm or at room temperature.
Note: For the optional additions, be sure to use a total of 1 cup - for example, 1 cup raisins, or 1/2 cup dried cranberries plus 1/2 cup pumpkin seeds.
Optional Additions:Apple, gratedDried fruit (raisins, cranberries, cherries, chopped apricots)Crystallized ginger, choppedChopped walnutsSliced almondsPumpkin or sunflower seeds
Source: Hannaford fresh Magazine, September - October 2007