Breakfast – Honey Bran Muffins

Honey bran muffins

crepes

Makes 12 muffins
A tasty treat for any occasion, Try adding dried fruits to make these muffins even more delicious!

Ingredients

225g wholemeal flour
1 tbsp baking powder
¼ tsp salt
2 egg whites
50g sugar
50g All-Bran
300ml skimmed milk
2 tbsp honey
50ml vegetable oil

Method

  • Stir together the flour, baking powder, salt and sugar and set aside.
  • Place the All-Bran, milk and honey into a large mixing bowl and stir. Once combined, let it stand for 3 minutes or until cereal softens.
  • Add the egg whites and oil and beat well.
  • Then add the flour mixture and stir until combined.
  • Line a muffin tin with paper cases, or grease and divide the batter evenly.
  • Bake at 200 °C (400 °F) gas mark 6 for about 20 minutes or until golden brown.

Gluten-Free Carrot Muffins

Gluten-Free Carrot Muffins

Makes 12 muffins

Moist, sweet and subtly spiced, these muffins will become a new favorite.

Ingredients

2 medium carrots, peeled and coarsely chopped 1 cup chopped pitted dates 1/2 cup chopped walnuts 1/4 cup melted virgin coconut or high-heat sunflower oil 2 eggs, lightly beaten 1/4 cup plus 2 tablespoons pure maple syrup 3/4 cup amaranth flour or millet flour 3/4 cup ground almond flour 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon sea salt

Method

Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside. Preheat oven to 375°F. Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop.  Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients. Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.

Nutrition

Per serving: 240 calories (110 from fat), 13g total fat , 1.5g saturated fat, 35mg cholesterol, 170mg sodium, 29g total carbohydrate (4g dietary fiber, 16g sugar), 6g protein

http://wholefoodsmarket.com/recipes/2893   another great recipe – visit their site for more fabulous ideas.  Jax xx