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Bran Muffin Breakfast Bowls

September 1, 2011

Bran Muffin Breakfast Bowls

Bran Muffin Breakfast Bowls

If you haven’t heard by now the word on the street is that breakfast is the most important meal of the day.  For a long, long time I never ate breakfast.  I always found that when I ate early in the morning it would make me tired.  I have learned though that if you have a light breakfast it really does give you energy and helps your metabolism to zip a long all day.

Bran muffins can either be really, really great, moist and delicious or they can be really, really bad and dry.  These bran muffins are THE BEST bran muffins I have ever had, fact.  They are moist, tender and light.  To balance your breakfast out just a little you can hollow these bran muffins out into bowls and fill them with yogurt and fresh fruit.  These breakfast bowls are a new favorite of mine because you get a well balanced breakfast all in one sitting!

Bran Muffin Breakfast Bowls

Ingredients

1 1/2 cups bran

1/3 cup boiling water

1/2 cup butter, softened

1 cup light brown sugar

2 tablespoons molasses

2 large eggs

1 1/4 cup whole-wheat flour

3/4 cup all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 1/4 cup buttermilk

Topping

1 cup Greek style plain yogurt

3/4 cup fresh fruit

Honey, for drizzling

To Prepare the Bran Muffins

Preheat the oven to 375 F and grease a standard muffin pan with non-stick cooking spray.

In a heatproof bowl, mix together the bran and boiling water.  Set aside to cool to room temperature.

In the bowl of an electric mixer, cream the butter and sugar until fluffy and smooth.

Mix in the molasses; then add the eggs, one at a time, beating well after each addition.

Beat the bran mixture into the egg mixture until combined.

In a separate bowl, sift together the flours, baking soda, baking powder and cinnamon.

Add the flour mixture to the bran mixture slowly, alternating with the buttermilk until just blended.

Spoon batter into muffins cups, filling each cup about two-thirds full.

Bake for 20 minutes, or until a toothpick inserted in the center comes out dry.

Transfer the pan to a wire rack and let the muffins cool for about 15 minutes; then turn out the muffins and cool completely.

With the muffins upright, use a serrated knife to hollow out the middle of each to make bowl.  Be sure to leave a 1/2-inch base at the bottom of the muffins.

Reserve the removed muffin for another use (as a great base for cheesecake, for instance).

Spoon 1/4 cup yogurt into each muffin bowl, add 1 tablespoon of fresh fruit, and drizzle with honey.

Serve immediately.

Makes 12 Muffins

From Celebrating Cupcakes and Muffins

Bran Muffin Breakfast Bowls

Bran Muffin Breakfast Bowls

These bran muffin breakfast bowls are an innovative way to start your morning.  They are a healthy, wholesome and attractive breakfast.

From our kitchen to yours,

Sydney Jones

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2 Comments leave one →
  1. deepbluephotography permalink
    September 1, 2011 10:46 pm

    Sweet. I’m definitely going to have to try this recipe out when I get back home.

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