I make Mom’s bran muffins weekly with shredded carrots, nuts, cranberries or apples, tons of cinnamon (or a lemon blueberry version in season) etc. Matthew and I use them for breakfast on the go or snacks. I had a chocolate craving this morning so tried a combination of other recipes and came up with this version using Mom’s original recipe changed up a bit. I used mini chocolate chips today.  These were pretty darn yummy for something that has some healthy elements. I thought the chocoholics in the family might be interested.

4 1/2 cups bran flakes

2 cups milk

3 eggs, lightly beaten

2/3 cups oil

1 cup sugar

2/3 cup Dutch processed cocoa

2 1/2 cups flour

2 1/2 tsp. Baking soda

1/2 tsp. Salt

1 tsp. Cinnamon

1 tsp. instant coffee grainules

1 cup chocolate chips

1 cup chopped walnuts

Pour milk on top of bran flakes to soften. Add eggs, oil, coffee and sugar and mix. Sift or combine flour, cocoa, baking soda and salt. Add cinnamon. Combine wet and dry ingredients. Add chips and nuts if desired. Place in lined muffin cups. Bake 15-20 minutes at 400 degrees.

Submitted by Eileen.

I came up with this recipe while trying to find a way to make a healthier version of zucchini bread in the more convenient format of muffins. These also freeze extremely well.

4 1/2 cups bran flakes
2 cups milk
3 eggs, lightly beaten
1/2 to 2/3 cups oil (less oil needed when using more zucchini)
1 1/2 cups sugar (I used only 1 cup)
1 1/2 to 2 cups shredded zucchini (with or without peels)
2 1/2 cups flour
2 1/2 tsp. Baking soda
1/2 tsp. Salt
3 tsp. Cinnamon
1 cup chocolate chips
1 cup chopped walnuts

Pour milk on top of bran flakes to soften. Add eggs, oil and sugar and mix. Add zucchini. Sift or combine flour, baking soda and salt. Add cinnamon. Combine wet and dry ingredients. Add chips and nuts if desired. Place in lined muffin cups. Bake 15-20 minutes at 400 degrees.

I played around with my Mother’s bran muffin recipe and figured out a way to use our great Michigan blueberries paired with lemon. This one is a new favorite in our house.

4 1/2 cups bran flakes
2 cups milk
1 1/2 cups sugar
2 eggs, slightly beaten
3/4 cups oil
zest and juice of one lemon for batter
2 1/2 cups flour
1 tsp. Baking powder
1 1/2 tsp. Baking soda
1/2 tsp. Salt
2 cups rinsed and drained blueberries, dredged in about 2 Tbs. flour

Glaze: Combine zest and juice of 1 lemon and enough powdered sugar to make light glaze.

Combine bran flakes and milk and allow flakes to soften about 5 minutes. Add sugar, eggs, oil, lemon zest and lemon juice. Combine dry ingredients and add to wet mixture. Fold in blueberries. Bake at 400 degrees for about 15- 20 minutes in lined muffin tins. Brush a light layer of the glaze on the muffins while they are still warm. Makes a little over 2 dozen muffins.

This is my version of Challah Bread. Traditional Challah only has a small amount of sugar to feed the yeast. Mine is stepped up a bit and tastes more like Hawaiian Bread. Challah is usually braided with at least 4 ropes of dough. I find a regular three rope braid to be much simpler and still looks quite nice.

Ingredients:
6 oz. milk
1 ½ tsp. rapid rise yeast
3 Tbs. canola or vegetable oil
4 large egg yolks (save the egg whites)
1/4 cup sugar (or more if you want it more sweet)
1 tsp salt
2 ¾ cups bread flour

Heat milk from 90-120 degrees in the microwave (or per yeast directions), add a little of the sugar, stir in the yeast and let sit for about 5 minutes to begin to develop. Combine the oil and egg yolks together in the bowl of a stand mixer. Put the mixer on low and add the yeast mixture. Combine the dry ingredients and then slowly add to the wet ingredients. Knead with a dough hook at medium-low speed for about 7 minutes (or by hand for about 10-12 minutes).

Dump into a large greased bowl and cover with clear plastic wrap. Allow to rise for about 1 1/2 hours in a warm place or until the dough has doubled in size. (I use the America Test Kitchen suggestion of placing the dough in an oven that has been warmed to 200 degrees.  The heat is turned off before inserting the dough to rise.)

I then divide the dough into 3 parts, form each part into a rope, and braid into a loaf on a cookie sheet covered with parchment paper. (If you are pickier than I am, weighing the portions to ensure they are equal results in a nice, neat and even braid.) Place in a warm location (away from drafts) again for about 30 minutes for the second rise. Beat some of the egg white with a little water and brush over the dough. (This creates a rich golden brown surface when baked.) Bake at 375 for about 25 minutes.

This makes one very large loaf so you may want to make two smaller loaves instead. It may also be formed in loaf pans for a more uniform shape.  When it gets a little stale, it is super as toast or french toast.

1 cup Eggbeaters
3/4 cup heavy cream
1/4 tsp. basil
2 cups shredded cheese such as Colby Jack or Cheddar
Pam spray or other cooking spray
Quiche fillings such as sauteed onions and mushrooms, cooked and squeezed dry spinach, ham, bacon, turkey sausage, red pepper, etc.

Preheat oven 400 degrees. Spray pie dish with Pam. Gently press cheese onto bottom and up sides of pie plate. Mix Eggbeaters, cream and basil together and pour into pie plate. (Add salt if not using meat.) Drop other fillings into plate, distributing them as evenly as possible. Bake for 20-25 minutes. Allow to cool about 10 minutes before slicing. (This recipe came from my friend and investment genius, Susan Martz.)

• 2 cups flour
• 1 cup sugar
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 3/4 cup orange juice
• 1 Tbs. grated orange peel
• 2 Tbs. shortning
• 1 well-beaten egg
• 1 1/2 cups fresh or frozen cranberries coarsely chopped
• 1/2 cup chopped nuts

Preheat oven to 350 degrees.  Sift or blend dry ingredients.  Stir in orange juice, peel, shortening and egg until well blended.  Stir in cranberries and nuts. 

Bake in greased 9 x 5 inch loaf pan for 55 minutes or until toothpick placed in center comes out clean. Cool for 15 minutes before removing from pan.

Although this is not a muffin recipe, I thought I would place it there as it is a similar type of item. This makes a very soft scone that is more biscuitlike in texture. The lemon glaze compliments the blueberries perfectly. I also found  low fat yogurt works just fine.
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You’ll notice I have a number of blueberry entries as they are normally very plentiful and well priced during summers in Michigan. This recipe is another one Erin discovered. I “tested” them for her numerous times before baking them myself. I think she caught on to my motives. This is easily converted to a no-milk recipe.
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This is a banana muffin recipe Erin discovered that has a yummy streusal topping.  It is now my favorite thing to do with aging bananas. No more banana bread!

Rated: 5 out of 5 stars

Prep Time: 15 Minutes
Cook Time: 20 Minutes Ready In: 35 Minutes
Servings: 10

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