With the addition of cottage Cheese...these muffins have hidden protein tucked alongside fiber for healthy lunch box ideas.
Since discovering buttermilk powder, I am always testing and tweaking old recipes to include buttermilk powder to replace liquid buttermilk.
This one is a keeper.
- 1 1/3 cup boiling water
- 1 1/2 cups all-bran cereal
- 1 cup flour
- 1/4 cup oatmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda'
- 1/2 teaspoon salt
- 1/3 cup white sugar
- 1/4 cup buttermilk powder
- 1/3 cup finely chopped walnuts
- 1/2 cup raisins or chopped dates
- 1/2 cup 2% cottage cheese
- 1 egg
- 1/3 cup vegetable oil
- Preheat oven to 400.
- Line 1 - 12 cup muffin tin with large paper liners and spray the tin and liners with cooking spray. They will not stick to the liners this way even when warm.
- Pour boiling water over the all-bran in a medium bowl. Allow to sit while measuring the remaining ingredients.
- Put the flour, oatmeal, baking powder, baking soda, salt, sugar, buttermilk powder and walnuts and dates or raisins in a medium bowl and stir well. If you use dates, use your fingers to break apart the chopped dates and rub with flour to keep separated.
- Stir together the remaining ingredients in a large bowl.
- Fold the bran-ceral mixture and dry ingredients into the wet ingredients and stir just until combined. You don't want to overstir...use a quick and gentle fold to keep the rising mixture from deflating.
- Use a large icecream scoop if possible to divide between the muffin cups. They will be full.
- Bake 25 minutes.