Whenever I can, I try to incorporate healthy ingredientsto the food my children love.__ So I make whole-wheat pancakes, chocolate and zucchini cake, and slowly I'm introducing them to the wonders of quinoa pasta. But these muffins are by far their favorite.
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Take a look at these muffins. You can make them with all-purpose flour, but you also have the option to combine unbleached flour with wheat bran. They also have bananas, nuts and raisins and with a glass of milk are the perfect breakfast or snack.
Banana, nuts and raisins muffins
Makes 12 muffins
Ingredients
1 cup of wheat bran
1 cup of buttermilk or plain yogurt
4 tablespoons of butter at room temperature
1/4 cup of brown sugar
2 eggs
1/4 cup molasses
1/2 teaspoon of vanilla extract
1 1/2 cups of unbleached flour
1/4 teaspoon of baking soda
1 teaspoon of baking powder
1 cup of raisins
1 banana, mashed
1/2 cup chopped walnuts
Preparation
Preheat oven to 350°F. Line a 12-cupcake pan with paper liners.
In a bowl, combine wheat bran with buttermilk and set aside.
In another bowl, beat butter and sugar with an electric mixer on low speed for 2-3 minutes.
Add the eggs, one at a time and continue beating.
Add the molasses and vanilla and beat until they are incorporated.
Add the bran and buttermilk mixture.
Add flour, baking soda and baking powder and continue beating until all ingredients are incorporated.
With a spatula, incorporate the banana, raisins and walnuts.
Spoon this mixture into the lined cup cake pan.
Bake for 25 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
Check out more of my recipes on my cooking blog.
Image via Enriqueta Lemoine
