Healthy Homemade Muffins

I adapted this healthy muffin recipe from the original "Mormon Muffins" recipe I got many years ago from a friend. These muffins are served at the Greenery Restaurant in Ogden at the mouth of Ogden canyon.  They are so delicious but I decided to adapt the recipe to be a little healthier since I never use shortening in anything I cook.  Shortening can only melt at a temperature that is higher than what our bodies ever reach and therefore is not able to be assimilated by our bodies so it's not a smart choice in any of your cooking.

I didn't remember to get my camera out until I was on day 2 of these muffins (since you have to let the batter sit overnight) so here is what you do on day 2 (but see the preparation instructions below):  The batter has absorbed all the liquid at this point and is ready to be baked!

  I use a small ice cream scoop and 2 muffin pans.  I do all mini muffins because they are easier for my kids to eat.  Spray your pans generously with non-stick spray and then put one scoop in each one.

Bake for 13 min and then let cool for just a few minutes.

Transfer them over to the counter to cool completely.

The perfect size for popping in your mouth!

This recipe makes 15 dozen mini muffins so I separate them into freezer bags and pull them out one at a time as we eat them. This way they are always fresh!  These muffins don't crumble easily, so they make the perfect snack for on the go. I take them on all our big family outings because they are a guilt free snack for my kids and they love them!

Healthy Homemade Muffins:

2 cups boiling water
1Tbl. + 2 tsp. Soda
4 cups bran buds or Grape nuts cereal

Boil water then add soda. Stir. Add 4 cups bran buds and set aside to cool.

1 cup butter (2 sticks)
2 cups sugar (I seem to add less and less each time as I wean my family off of these being so sweet)
4 eggs
1quart buttermilk
5 cups flour (1-2 whole wheat, and I use whole wheat pastry flour bought at the health food store, or freshly ground if you have a wheat grinder)
1 tsp. salt
2 cups bran flakes (I use the raisin bran in my cupboard)
Raisins
(I also sprinkle in some ground flaxseed for added health benefits, 1 cup or so)

In separate bowl (preferably with a lid) add sugar to softened butter. Blend well.  Add eggs, Buttermilk and blend again.  Add dry ingredients along with water/cereal mixture from above, and stir well. Cover.  Let sit overnight in refrigerator. Then go to step 2 above.

Buttermilk Bran Muffins

1 ½ c. All-Bran (Original)
1 c. buttermilk
1 egg
1 c. light brown sugar
1/3 c. canola oil
1 large apple, shredded (including skin)

½ c. white flour
¾ c. whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon

rolled oats

1) Preheat oven to 425 degrees.

2) Combine first set of ingredients and let stand for 10 minutes.

3) Combine second set of ingredients and make a well in the center.

4) Add the first mixture to the second, stirring only enough to dampen the flour. Batter should be lumpy.

5) Spray muffin tins with vegetable spray and fill with batter. Top with rolled oats.

6) Bake at 425 degrees for 15 minutes.

I found a recipe online for buttermilk bran muffins and altered it so that it would have a lot more fiber but still be delicious (I didn’t cut the sugar). Don’t skimp on the apple – if you don’t have a large one, use 1 and ½ small or medium apples. You can easily add nuts or raisins or whatever you like to them. They’re fast, easy, and delicious. The baking time in Step 6 is what works at sea level, so it may need to be changed slightly for other places.