Banana Nut Bran Muffins

Banana Bran MuffinsI got a lovely ceramic muffin pan for Christmas. I couldn’t have been happier. Seriously I hate washing muffin tins, and if you put them in the dishwasher, you are going to eventually get rust. I love them so much, there has been a lot of muffin making going on. To avoid the inevitable muffin top, that goes with muffin eating, hubs requested a healthier muffin. I mean we are all for eating chocolate muffins, breakfast , noon and night, but yes, a healthier muffin was desired. This gem was found over at Eat Yourself Skinny, ( VERY slightly adapted) and even the kids came back for seconds….seconds of a bran muffin. I actually love the flavour of bran, so these are going to become a regular occurrence. Bananas, and bran are a delightful combo!

  • 1½ cups wheat bran
  • ½ cup milk
  • 2 medium bananas, mashed
  • 1 egg
  • 1 Tbsp coconut oil, melted and cooled
  • 1½ tsp. vanilla
  • ½ cup honey
  • 1 cup whole wheat flour
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • Pinch of salt
  • 3 Tbsp chopped walnuts
  1. Stir together bran and milk. Let sit for 10 minutes.
  2. While you are waiting, pre heat oven to 350 degrees. Line 12 muffin cups with paper liners. Spray paper liners with cooking spray.
  3. Beat bananas, with egg, coconut, oil, vanilla and honey.
  4. Mix together next 6 ingredients. Fold wet mixture into bran, then dry mixture until just combined. Evenly divide batter between muffin cups. Sprinkle with walnuts.
  5. Bake for 20 minutes. Remove from oven and serve warm.
  6. Eat and enjoy!

Ham, Egg and Cheese Monkey Bread

Ham & Cheese Monkey BreadOkay, I have a question for all of you. Why, oh, why is this called Monkey Bread. I have seen this recipe in so many forms, sweet, savoury, all of the above. I think the defining factor is the torn biscuits. Anyone have any idea? Anyways, regardless of name, I know one thing. I love monkey bread. I mean torn up pillsbury biscuits , topped with what ever you are in the mood for, seems like a good idea to me. This specific recipe comes from The Seasoned Mom. I was looking for a recipe to go on the meal plan that used chopped ham, because I knew we would have some leftover from a previous meal. I have quite a store of “leftover” recipes. I like to use meat at least twice in a meal plan, especially if it’s on sale. I wanted, surprise, surprise, to try out a new one, and with all ingredients on hand besides the biscuits, this one seemed the root to go. Plus, my whole family loves eggs, so I knew I had a sure fire hit!

  • 6 eggs
  • ⅓ cup milk
  • 2 (10.2-oz.) cans refrigerated biscuit dough
  • 1 ½ cups diced, cooked ham 
  • 1 cup shredded Cheddar cheese
  • ¼ cup finely chopped green onions 
  1. Whisk together eggs and milk. Add some salt and pepper. Stir in ham, cheese and green onions.
  2. Tear biscuits into quarters. Stir into egg mixture until biscuits are coated.
  3. Scoop into greased 13×9 inch baking dish.
  4. Bake for 25-30 minutes at 350 degrees. Let sit for 5 minutes before serving.
  5. Eat and enjoy!

Crunchy Streusel Zucchini Bread

Zucchini BreadBaking time continues. Anything with streusel in the title, you can be sure it will get added to my very large to-make list. I love adding a crunchy streusel to quick breads and muffins. Adds such a delightful little crunch. This one had such a thick layer I was in quick bread heaven. Plus, this is the time of year when the grocery stores are flooded with cheap zucchini, so this could be the perfect back to school snack for your kiddos.

Recipe from Shugary Sweets

FOR THE BREAD:

  • 3 large eggs
  • 1 cup vegetable oil
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 3 cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp cinnamon
  • 2 cup shredded zucchini
  • 1 cup chopped walnuts

FOR THE STREUSEL:

  • 1/4 cup unsalted butter, softened
  • 1/2 cup quick oats
  • 1/2 cup light brown sugar, packed
  • 1/4 cup all-purpose flour
  • 1/2 tsp cinnamon
  1. Beat first 5 ingredients. Add next five, and stir until just combined. Fold in zucchini and walnuts.
  2. Scoop batter evenly into 2 greased loaf pans.
  3. Mix 5 streusel ingredients until crumbly. Sprinkle on top of batter.
  4. Bake for 60 minutes at 325 degrees. Test with toothpick when done to ensure they have cooked through to the middle.
  5. Cool and slice.
  6. Eat and enjoy!

 

Yogurt Bran Muffin

Bran MuffinsIt’s getting chilly! Yay! Summer is almost over, and I’m not going to lie, I am thrilled. This was a tough one for us. So mom is super happy to be back to a routine, and the oven is back in full swing, baking up a storm. These babies actually weren’t even planned. I had some yogurt leftover from making Chicken Korma , so in an effort to have no waste I looked for a recipe to use it up. Couldn’t have been happier with these muffins from Food.Com. Even the kids asked for seconds of these bran muffins. They were gone in a flash!

  • 1 cup plain yogurt
  • 1 tsp. baking soda
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla
  • 2 tsp. baking powder
  • 1 egg
  • 1 cup wheat bran
  • 1 cup flour
  • 1/4 tsp. salt
  • 1/2 cup Craisins
  1. Combine yogurt and baking soda. Set aside. This will double in size.
  2. Beat together next 8 ingredients. Fold in yogurt, then Craisins. Scoop into 12 muffin cups lined with paper liners.
  3. Bake for 15 minutes at 350 degrees.
  4. Eat and enjoy!