Ingredients
- 2 cups wheat bran, or you can substitute oat bran
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 cup brown sugar, use less if desired
- ½ teaspoon baking soda
- ½ teaspoon salt
- WET INGEDIENTS:
- 3 tablespoons ground flax seeds
- 3 tablespoons water
- ¼ cup apple sauce
- ¼ cup molasses
- ¼ cup honey
- 1 cup rice milk, mixed with 1 teaspoon white vinegar
- natural peanut butter, 1/2 teaspoon for each muffin
- OPTIONAL:
- grated orange peel, 1 or 2 oranges
- raisins, 1/2 cup
- chopped nuts, 1/2 cup
quickbreads, snacks, breakfast
Moist and Sweet Bran Muffins with Peanut Butter Surprise. To import, drag image to your MacGourmet recipe box.
Directions
This recipe is one I have had for years - and was a family favorite. I tinkered with it, subbing flaxseed for eggs, and applesauce for butter and came up with these tasty muffins -that my kids were fighting over for the last one!
Preheat oven to 400 degrees.
Place ground flaxseed and water in small dish and let sit to thicken. Mix together the dry ingredients in a medium size bowl. Mix together the wet ingredients and the flaxseed mixture in another bowl. Then combine the wet and the dry just until moistened, adding any other add ins you like.
Spray muffins tins with oil spray. Fill muffin tins 1/2 way full, then drop 1/2 teaspoon of peanut butter in the center and cover with a tiny more batter so the tins are about 3/4 of the way full.
Bake for 15-20 minutes.
Upon removal, you can dollop a little more peanut butter on the top center of the muffin. I started doing this to cover up the dimple in the middle of the muffin - as these are not high risers. But feel free to omit that step, or to omit the peanut butter all together and use a different add in. The orange peel is very yummy!