Tag Archives: muffins

Homemade Bran Muffins

My mom used to make these bran muffins all the time when I was little. I can still remember running downstairs to the smell of these in the oven and staring through the glass until they were done. Even though this recipe makes a ton (around 5 ½ dozen), the batter lasts in the refrigerator for up to six weeks, so you don’t have to make them all at once.

Homemade Bran Muffins

1 15 oz pkg wheat bran flakes cereal with raisins (I used FiberOne Raisin Bran Clusters)
5 cups all-purpose flour
3 cups sugar
1 tbsp plus 2 tsp baking soda
2 tsp salt
4 eggs, beaten
1 qt buttermilk
1 cup vegetable oil

1. Preheat oven to 400°. Line muffin pans with paper liners or spray with non-stick cooking spray.

2. In a very large bowl, combine first 5 ingredients. Make a well in the center of the dry ingredients.

3. Add eggs, buttermilk, and oil; stir just enough to moisten the dry ingredients. At this point, you can either choose to bake some or all of the muffins, or you can cover the batter and store it in the refrigerator for up to 6 weeks.

4. To bake, spoon the batter into muffin cups, filling about 2/3 of the way. Bake for 12-15 minutes.

 


Sausage, Veggie, and Egg “Muffins”

I saw this recipe on Pinterest and decided to give it a try this past weekend, with a few tweaks to the original recipe. They were really good! We froze the rest on a cookie sheet and then stored them in a freezer bag. Each morning, we just pop one in the microwave for 45 seconds and then slap it on an English muffin. Breakfast is served! These are especially great if anyone in your family is trying to eat low carb. They are delicious on their own and equally yummy on a biscuit or English muffin. I used onion, broccoli and mushrooms in mine, but I think these would be good with any veggies you have on hand.

Sausage, Veggie, and Egg “Muffins”
Adapted from Six in the Suburbs
Yields 12 muffins

1 lb maple breakfast sausage

1 cup frozen chopped broccoli, cooked

1 small can of sliced mushrooms (use fresh if you have them, I just didn’t)

1/2 cup diced onion

8 eggs

1/4 cup milk

1/2 tbsp vegetable oil

1/2 tsp baking powder

Salt & Pepper, to taste

 

Preheat oven to 375°. Brown the sausage in a saucepan over medium heat. When it is almost done, add the onion and cook another three minutes. Remove the sausage from heat and add the broccoli and mushrooms.

Whisk together the eggs, milk, oil, baking powder, salt, and pepper. Spray each muffin cup with cooking spray, and then fill each cup evenly with the sausage and veggie mixture. Ladle the egg mixture over the sausage and bake for 15-20 minutes.