SueGreggCookbooks 
Whole Foods Recipes for a Healthy Lifestyle

 Blender Batter Muffins
Carrot Bran Muffins

AMOUNT: 12 Large Muffins
Bake: 350° for 20-25 minutes

1. Preheat oven and grease or spray baking pan.

2. In a large mixing bowl thoroughly stir water into bran; stir in rasins, nuts and carrots: Let stand at least 5 minutes:

   1 1/2 cups wheat bran (not boxed cereal flakes; just plain bran)
   1/2 cup boiling hot water
   1/2 cup raisins (soaked in water 5 minutes to soften; drained)
   1 cup grated fresh carrot

3. Place in blender; blend at high speed 5 minutes or until smooth:

    1 cup buttermilk
    2 eggs
    1/2 cup honey
    1 cup whole wheat pastry grain (not flour)

4. Combine and add all at once to liquid ingredients in blender and blend in briefly but thoroughly:

    1 teaspoon salt
    1 1/2 teaspoon baking soda
     1 teaspoon cinnamon

5. Pour batter into softened bran mixture: blend all thoroughly but briefly with rubber spatula or mixing spoon. Do not overmix!

6. Fill muffin cups evenly each almost full; bake at 350°F (175°C) for 20-25 minutes. Allow to cool 5-10 minutes until muffins can easily be removed from the pan with a gentle tug on one side of muffins.

NUTRITIONAL DATA
Per 1 muffin of 12 (using whole medium eggs, 1 % fat buttermilk)
Exchanges: 0.25 Meat, 0.12 Milk 0.5 Fat, 1 Bread, 1.25 Fruit; 189 Calories, 5 g protein (10%), 5 g fat (21%), 34 g carbohydrate (68%; 18 g sugars), 2 g dietary fiber, 36 mg cholesterol, 296 mg sodium, $.25


Minute Bran Muffins
For 10-12 muffins follow Carrot Bran Muffins recipe with changes:
   omit carrots, raisins, walnuts, cinnamon
   reduce to 1 egg, 1/3 cup honey, 1 1/4 teaspoons baking soda

NUTRITIONAL DATA
Per 1 muffin of 10 (using whole medium eggs, 1 % fat buttermilk)
Exchanges: 0.12 Meat, 0. 12 Milk 0.5 Fat, 1 Bread, 1.75 Fruit; 132 Calories, 4 g protein (12%), 1 g fat (21%), 28 g carbohydrate (87%; 10 g sugars), 5 g dietary fiber, 22 mg cholesterol, 323 mg sodium, $.15

    This version of the recipe is found in More than Breakfasts with Blender Batter Baking and Allergy Alternatives page 192.
Click book cover for details.

Blender Batter 
Carrot Bran Muffins

     The recipe is found in More than Breakfasts with Blender Batter Baking with a variation in the Soups & Muffins Cookbooks. 

STEP #1 Preheat oven to 325 degrees

STEP #2  In a large mixing bowl thoroughly stir water into bran; stir in raisins, nuts, and carrots. Let stand at least 5 minutes:

1/2 cup boiling hot water

1/2 cup raisins

1/2 cup walnuts

STEP #3 Place in blender; blend on high speed about 5 minutes or until smooth:

STEP #4 COMBINE, ADD ALL AT ONCE TO LIQUID INGREDIENTS IN BLENDER AND BLEND IN THOROUGHLY BUT BRIEFLY:

STEP #5  Pour batter into softened bran mixture: blend all thoroughly but briefly with rubber spatula or mixing spoon. Do not overmix!

STEP #6 Fill muffin cups evenly each almost full;  Allow to cool 5-10 minutes until muffins can easily be removed from the pan with a gentle tug on one side of muffins.

Blender Batter Muffins Thumbnail Demo    
Blender Batter Muffins Full Sized Photos

Carrot Bran Muffins Flour Version Thumbnail Demo    
Carrot Bran Muffins Flour Version Full Sized Photos     

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