Cranberry Oatbran Muffins

Well, after all the protein bar making last weekend, my family has since informed me that they do not like coconut.  Oh well.  I like them.  My son is always happy  with everything as long as he has his peanut butter protein balls .  My daughter suggested that we try and come up with a recipe for vanilla protein bars, maybe with chocolate chips!  I said, “Maybe.” They have both been going around all week asking me to make muffins.  “Blueberry ones.”  However, our stash of frozen ones from the summer has been depleted (into the world of smoothies!), and I am waiting for someone to have frozen ones on sale again.  Then, we will have blueberry muffins, and smoothies, again.  In the meantime, I suggested that we eat up some of the frozen fruit we do have!  So, this morning, I threw together this muffin recipe, after looking through the Joy of Cooking for inspiration.  After turning their noses up at them with the mention of cranberries, before school, after school, the kids decided they were so good, they were each going to have 2!  And I caught my daughter eating a third on her way out the door to soccer practice!

And my daycare charges gave them a thumbs up, with the comment, “Did you know that cranberries are really sour?”

S is for ...SpaceGood kitchen help is hard to find!

Cranberry Oatbran muffins ~ Take note: these muffins are quite dense and hearty, and best eaten the day they are made.

Makes 12 standard size muffins.

Preheat oven to 350F.  Spray or line 12 cup standard muffin tin.

1 cup whole spelt flour

1 cup rolled oats (I used large flake, but you could use the regular ones as well)

2 cups oat bran (or wheat bran)

1/2 cup Vanilla Isapro or other protein powder

2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp salt

1/2 tsp ground nutmeg

2 eggs, beaten

1/2 cup sweetener, I used natural sugar cane crystals.

1 1/3 cup buttermilk or plain yogurt

1/4 cup unsweetened applesauce

1/4 cup melted coconut oil

1 Tbsp molasses

2 tsp orange zest

2/3 cup fresh or frozen cranberries  (you could use blueberries in these as well, and then I would use lemon zest instead of orange zest or omit the zest all together.)

In a large bowl, mix eggs with sweetener.  Add buttermilk and applesauce. Mix well, add coconut oil and molasses and orange zest, and mix until well blended.  In a smaller bowl, combine all dry ingredients.  Whisk until well combined.  Scoop out 1/4 cup dry mix and sprinkle over berries (this will keep them from sinking to the bottoms of the muffins while baking).  Poor dry mix into wet, and mix just until combined.  Fold in cranberries.

Scoop into prepared muffin tin, bake for 25 minutes. Remove and allow to cool 5 minutes before turning out onto cooling rack.  Serve warm as part of breakfast.  Or these would make a great snack for your kiddos who need that protein boost in between meals to keep their engines running smoothly.

 

Happy Packing!

Kim

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