Vannete's Bran Muffins
Bran muffins are a great way to add extra fiber to your diet. This recipe comes from Vannete in Escondido, CA, who faithfully shops at her local Trader Joe's store 2-3 times per week. She writes, "I have created a
bran muffin recipe that uses 9 items from Trader Joe's. The muffins are like
a whole meal in one muffin. Vegetables, bran, oats, cinnamon etc. all
together. Many mornings I will warm up a muffin in 2 to 3
min. in microwave convection
oven. That and a cup of coffee, and I am off to
whatever. Everyone I seem to share them with loves them. Thanks, and I hope to hear from you that you really liked them too."
I made the batter last night and baked a batch of these muffins first thing this morning. I filled the batter right up to the top of the muffin pan, rather than 2/3 of the way like most recipes call for, to get that "oversize" look that you get from the bakery. The only trick is to grease the top of the muffin tins so that the mushroom cap shape doesn't break off as you loosen them from the pan. Let me tell you, the house smelled great this morning as these muffins were baking, and my family eagerly gathered around the table to dig into these warm, freshly baked goodies. They were a hit! My husband could not believe these were bran muffins. Thanks, Vannete! We'll be publishing your recipe in our next newsletter as well.
If you have a favorite recipe using Trader Joe's products that you would like to share, please send it to recipes@cookingwithtraderjoes.com.
Vannete’s Special Bran Muffins
1 cup or more of shredded zucchini and carrots,
1 cup raisins covered with ½ cup molasses for color & flavor
1 cup toasted chopped unsalted pecan pieces
2 cups Multigrain Baking & Pancake Mix
2 ½ cups bran cereal (I used Trader Joe's High Fiber)
½ teaspoon salted butter, optional
½ cup of cornmeal
½ cup quick steel cut oats
4 teaspoons baking powder
1 teaspoon soda
2 teaspoons cinnamon
1 cup sugar
6 eggs
1/3 cup canola oil
1 ½ cups buttermilk
1 teaspoon vanilla
1. Preheat oven to 350 degrees.
2. In a food processor, shred zucchini and carrots separately.
3. Combine raisins and molasses, heat 30 seconds in microwave and add pecans and set aside.
4. In an extra large bowl, combine pancake mix, cornmeal, oats, baking powder, baking soda, cinnamon and Spelnda. Stir well with a wire whisk. Add bran cereal and stir to combine.
5. In a large liquid measuring cup, whip all the liquid ingredients — eggs, oil, buttermilk, and vanilla.
6. Add liguid ingredients to the dry ingredients. Mix just until blended. Then add the zucchini, carrots, toasted pecan pieces and raisins.
7. If possible, bake in sprayed Teflon muffins tins for about 20 minutes or until set all the way thru.
Note: Extra mix will keep refrigerated for about a week so you can have hot muffins any time you want. The recipe makes about 24 bran carrot muffins (or 18 oversize muffins) and the Teflon muffin tins are a dream to release the muffins. Enjoy — they are very good for you. If you have leftover baked muffins, just warm them up in a regular oven or a microwave convection for a few minutes until they are crunchy and warm.
Those seeking alternatives to sugar may be interested in ones listed here: www.ehow.com/how_2131966_good-sugars-sugar-substitutes.html. If you do make the recipe using a sugar alternative, please report back!
If you have a favorite recipe using Trader Joe's products that you would like to share, please send it to recipes@cookingwithtraderjoes.com.
Vannete’s Special Bran Muffins
1 cup or more of shredded zucchini and carrots,
1 cup raisins covered with ½ cup molasses for color & flavor
1 cup toasted chopped unsalted pecan pieces
2 cups Multigrain Baking & Pancake Mix
2 ½ cups bran cereal (I used Trader Joe's High Fiber)
½ teaspoon salted butter, optional
½ cup of cornmeal
½ cup quick steel cut oats
4 teaspoons baking powder
1 teaspoon soda
2 teaspoons cinnamon
1 cup sugar
6 eggs
1/3 cup canola oil
1 ½ cups buttermilk
1 teaspoon vanilla
1. Preheat oven to 350 degrees.
2. In a food processor, shred zucchini and carrots separately.
3. Combine raisins and molasses, heat 30 seconds in microwave and add pecans and set aside.
4. In an extra large bowl, combine pancake mix, cornmeal, oats, baking powder, baking soda, cinnamon and Spelnda. Stir well with a wire whisk. Add bran cereal and stir to combine.
5. In a large liquid measuring cup, whip all the liquid ingredients — eggs, oil, buttermilk, and vanilla.
6. Add liguid ingredients to the dry ingredients. Mix just until blended. Then add the zucchini, carrots, toasted pecan pieces and raisins.
7. If possible, bake in sprayed Teflon muffins tins for about 20 minutes or until set all the way thru.
Note: Extra mix will keep refrigerated for about a week so you can have hot muffins any time you want. The recipe makes about 24 bran carrot muffins (or 18 oversize muffins) and the Teflon muffin tins are a dream to release the muffins. Enjoy — they are very good for you. If you have leftover baked muffins, just warm them up in a regular oven or a microwave convection for a few minutes until they are crunchy and warm.
Those seeking alternatives to sugar may be interested in ones listed here: www.ehow.com/how_2131966_good-sugars-sugar-substitutes.html. If you do make the recipe using a sugar alternative, please report back!
Posted by Wona Miniati at April 10, 2009 
Categories: Vegetarian and Vegan , Food Recipes
Tags: bran apple pie breakfast fiber muffins
Categories: Vegetarian and Vegan , Food Recipes
Tags: bran apple pie breakfast fiber muffins
I am always looking for new recipes with the multi grain baking mix. Do you think there's a way I could sub the splenda with agave nectar? I don't do splenda and would love to avoid sugar if you have suggestions! Thank you!
Reply to this
Great idea! I would recommend using 3/4 cup agave instead of 1 cup Splenda or sugar. You will also need to reduce the amount of liquid in the recipe as well. I used 1/3 cup molasses instead of the 1/2 cup called for. In addition, I would recommend cutting the buttermilk to 1 cup or 1 1/4 cup. Start with 1 cup and see if the batter feels right; if it's too thick, add milk a tablespoon at a time until the right consistency is achieved. Please do report back if you try making this with agave nectar!
Reply to this
Looks great. I'm always looking for healthy snacks and take-along breakfasts that I can make easily.
Reply to this
Wow, this makes a huge batch! Bran muffins are definitely one of my favorites.
Reply to this
NO sugar should be in this of any kind, but to sweeten it, use STEVIA because stevia is technically NOT a sugar and is from a plant only, not some fabricated thing like splenda that is NOT from sugar as they say. In animals examined for the study, Splenda reduced the amount of good bacteria in the intestines by 50 percent, increased the pH level in the intestines, contributed to increases in body weight and affected P-glycoprotein (P-gp) levels in such a way that crucial health-related drugs could be rejected. Splenda (sucralose) is actually NOT sugar, despite its marketing slogan “Made from sugar, so it tastes like sugar”. Rather it’s a chlorinated artificial sweetener in line with aspartame and saccharin, and with detrimental health effects to match. Splenda:
• reduces the amount of good bacteria in your intestines by 50 percent
• increases the pH level in your intestines, and
• affects a glycoprotein in your body that can have crucial health effects, particularly if you’re on certain medications
They also found unmistakable evidence that Splenda is absorbed by fat, contrary to previous claims.
Nearly a decade ago, studies were already revealing that artificial sweeteners can:
• Stimulate your appetite
• Increase carbohydrate cravings
• Stimulate fat storage and weight
gain.
Unfortunately, most public health agencies and nutritionists in the United States still recommend these toxic artificial sweeteners as an acceptable alternative to sugar.
A person eating two slices of cake and drinking two cups of coffee containing Splenda would ingest enough sucralose to affect the P-glycoprotein, while consuming just seven little Splenda packages reduces good bacteria."
The web site www.truthaboutsplenda.com lists a variety of consumer complaints from Splenda consumption, such as:
• Gastrointestinal problems
• Migraines
• Seizures
• Dizziness
• Blurred vision
• Allergic reactions
• Blood sugar increases
• Weight gain
Splenda is NOT a good product and should not be recommended in this recipe.
Reply to this
John, thank you for this helpful education on Splenda. I have revised Vannete's original recipe and substituted sugar in place of Splenda. For those looking for sugar substitutes, here is a list of alternatives: http://www.ehow.com/how_2131966_good-sugars-sugar-substitutes.html
Reply to this
There is no scientific evidence that Sucralose (Splenda) is unsafe although it isn't natural or "from sugar" as claimed. On the other hand, there is still some concern about Stevia when its used in more than small amounts. I get my info from the Center for Science in the Public Interest. http://www.cspinet.org/
Reply to this
These muffins tasted great. I substituted Splenda for the sugar and agave nectar for half of the molasses.
Reply to this
They sure look tasty, I don't think I ever baked muffins that looked so good. Do you think it's because of the appliances I use or my cooking skills?
Reply to this
Thanks for great blog...
Reply to this