Blueberry Ginger Bran Muffins Makes 12 muffins INGREDIENTS 1 large egg ¼ cup molasses 1/3 cup honey 1/3 cup sunflower or other vegetable oil 1/3 cup unsweetened applesauce 1 teaspoon pure vanilla ...

Sift together the flour, baking powder and salt. Add to the molasses mixture with the dates and stir only until blended. Fill the muffin cups 2/3 full. Bake the muffins until a toothpick inserted ...

How to make Wheat Bran Muffins with Blueberries Preheat your oven to 425°F. Line a muffin tin with paper liners or with nonstick spray. In a large bowl, combine the wheat bran, whole wheat flour ...

Stir in raisins; add eggs, remaining honey and molasses, oil, and pineapple; blend. Stir in bran and buttermilk and mix just until blended. 4. Fill coated muffin tins about 3/4 full. 5.

The muffins are best enjoyed on the same day you bake them, but they can be stored at room temperature in an airtight container for up to 2 days. If you keep them longer than 1 day, refresh them ...

With these blueberry yoghurt bran muffins, busy mornings are a thing of the past. They are a breeze to prepare and make for a fantastic on-the-go breakfast or a healthy lunchbox treat. Your kids will ...

Add the egg and mix until it has been completely combined. Add the molasses and sugar and continue mixing. Add the flour, baking powder and salt and stir until just blended. The batter is very thick.

Ingredients 150g All-Bran cereal 250ml plain kefir milk drink 170g date molasses 100g coconut oil, melted, plus 2 tsp extra for greasing the muffin tin 100g soft, light-brown sugar 1 large egg ...

12 muffins. Each muffin: 141 calories; 209 mg sodium; 19 mg cholesterol; 6 grams fat; 2 grams saturated fat; 22 grams carbohydrates; 3 grams protein; 2.91 grams fiber.