BRAN AND CHIA MUFFINS
These moist, hearty muffins have great texture because of the slight crunch that the chia seeds contribute. They're not very sweet, and they crumble a little bit even thought they're moist; add a little more sweetener if you want more of a treat. I think they taste best a day after you bake them.
Provided by Martha Rose Shulman
Categories breakfast
Time 4h
Yield 18 medium-size muffins
Number Of Ingredients 15
Steps:
- Place the raisins in a medium bowl and cover with the boiling water. Let sit 5 minutes, then stir in the bran and the chia seeds. Let sit for 10 minutes.
- Sift together the flours, baking powder, baking soda and salt.
- In a large bowl, beat together the eggs, oil and agave syrup. Whisk in the buttermilk and vanilla. Stir in the raisin and bran mixture and combine well. Fold in the sifted flour mixture and combine well. Cover with plastic wrap and refrigerate for several hours or overnight.
- Preheat the oven to 375 degrees. Oil, butter or spray 18 to 24 muffin cups. Stir the batter and fill each cup 3/4 full. Bake for 25 to 35 minutes, depending on the size of the cups, until the muffins are puffed and browned. Remove from the tins and cool on a rack.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 14 grams, TransFat 0 grams
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Zakir Kingkhan
[email protected]These muffins are a bit dry for my taste. I think I'll try adding some extra milk or yogurt next time.
Syed Ali Abbas
[email protected]I'm not a big fan of bran muffins, but these were actually really good. The chia seeds add a nice flavor and texture.
Rio Goldenarms
[email protected]I made these muffins with blueberries instead of raisins. They turned out great and my kids loved them.
Gloomzie
[email protected]These muffins are a great way to use up leftover bananas. I always have a few bananas that are about to go bad, so I'm always looking for recipes that use them up.
Goldi Bukhari
[email protected]I love that these muffins are made with whole wheat flour. It makes them a lot healthier than traditional muffins.
Ayaz Lashari
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Mb Nirub Maji
[email protected]I made these muffins for a bake sale and they were a huge success. Everyone loved them and I sold out in no time.
Zainullahshah ZainullahshahZainullahshah
[email protected]These muffins are so easy to make. I just threw all the ingredients in a bowl and mixed them together. They were in the oven in less than 10 minutes.
Yaa Asiedua
[email protected]I love the combination of bran and chia seeds in these muffins. It gives them a really unique flavor and texture.
Danyele Blount
[email protected]These muffins are a great way to start the day. They're filling and satisfying, and they give me a boost of energy.
S'nenhlanhla Zakwe
[email protected]I'm always looking for healthy muffin recipes and this one fits the bill perfectly. They're packed with fiber and protein, and they taste great too.
Shifu
[email protected]I made these muffins this morning and they were a hit! My kids loved them and my husband said they were the best muffins he's ever had.
Luci Errens
[email protected]These muffins are amazing! They're so moist and flavorful, and the bran and chia seeds give them a great texture. I'll definitely be making these again.