Peachy Bran Muffins Recipes

HONEY PEACH BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Combine flours, bran, baking powder, baking soda, and cinnamon.
• Separately, combine honey, egg white, yogurt, and oil; stir well.
• Pour liquid into dry ingredients; stir until just moistened.
• Add peaches.
• Pour into greased muffin tins.
• Bake at 350 degrees F for 18-20 minutes or until lightly browned.

YOGURT-FRUIT MUFFINS WITH BRAN CRUMB TOPPING

Steps:

• Preheat the oven to 425 degrees F. Grease muffin pans or line with paper liners.
• For the batter: In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, cane sugar, canola oil, vanilla and egg. Mix until combined. In a separate medium bowl, whisk together the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined.
• For the topping: Combine the bran, walnuts and sugars in a food processor and process until coarsely ground. Stir in the melted butter.
• Fill the prepared muffin cups with batter and divide the crumb topping over each muffin. Bake the muffins until a toothpick inserted in the center comes out with moist crumbs attached, 15 to 18 minutes.
• Transfer to a cooling rack and allow to cool completely.

FAT-FREE PEACH BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees F. Prepare a 12 count muffin pan with non-stick cooking spray.
• In a medium bowl, combine the flour, wheat bran, Splenda, baking powder, and cinnamon if desired. Set aside.
• Drain the peaches, reserving the juice. Puree the peaches in a blender, adding enough juice so you have 1 ½ cups. Add this to the flour mixture, along with the egg whites. Stir until the dry ingredients are moistened, then fold in the raisins or dried peaches.
• Fill muffin tins about ¾ full with batter. Bake for 15-17 minutes, until a toothpick comes out clean.
• Allow muffins to sit for 5 minutes after baking before removing from tins.