Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsMakes 8Total Time25 mins
AuthorGinger Johnson, Reno,
Make this batter early in the week, then scoop and cook a muffin every day for a healthy breakfast in a flash.

How to Make It

Step 1
1

Mix together both brans with 1/4 cup boiling water in a large bowl. Let cool. In a small bowl, combine oil, honey, molasses, milk, and egg, then stir into bran mixture. Add flour, baking soda, salt, spices, and dried fruit and stir until just combined.

Step 2
2

Spray a microwave-safe 1/2-cup bowl or ramekin with cooking spray and spoon in 1/4 cup batter. Microwave until muffin springs back when touched but isn't hard, about 45 seconds for a single muffin or 90 seconds for 4 muffins cooked together. Repeat with remaining batter.

Step 3
3

Make ahead: For batter, up to 4 days, chilled.

Step 4
4

Note: Nutritional analysis is per muffin.

Ingredients

 3/4 cup bran cereal (flakes or another shape)
 1/4 cup unprocessed bran
 1 tablespoon vegetable oil
 1 tablespoon honey
 1 tablespoon molasses
 1/2 cup milk
 1 large egg
 1/2 cup whole-wheat flour
 1/2 teaspoon baking soda
 1/8 teaspoon salt
 1/2 teaspoon cinnamon
 3/4 teaspoon ground ginger
 1/2 cup dried fruit such as raisins, cherries, or cranberries
  Cooking-oil spray

Directions

Step 1
1

Mix together both brans with 1/4 cup boiling water in a large bowl. Let cool. In a small bowl, combine oil, honey, molasses, milk, and egg, then stir into bran mixture. Add flour, baking soda, salt, spices, and dried fruit and stir until just combined.

Step 2
2

Spray a microwave-safe 1/2-cup bowl or ramekin with cooking spray and spoon in 1/4 cup batter. Microwave until muffin springs back when touched but isn't hard, about 45 seconds for a single muffin or 90 seconds for 4 muffins cooked together. Repeat with remaining batter.

Step 3
3

Make ahead: For batter, up to 4 days, chilled.

Step 4
4

Note: Nutritional analysis is per muffin.

Quick Ginger Bran Muffins
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