FLAX & OAT BREAKFAST MUFFINS

Ingredients

1 ripened banana
...

2 tsp. Olive Oil
1 egg
1/4 cup non-packed brown sugar
1/2 cup freshly grounded flax seed
1/4 cup whole wheat flour
1/2 cup oats
1/2 tsp. baking soda

Instructions

preheat oven to 350 and grease 6 muffin tins....mash banana into a medium sized bowl... beat in oil... egg... and brown sugar.
grind 1/2 cup flax in a blender for a couple min....
in a separate bow stir together the dry ingredients (Oats...groundflax...whole wheat flour,...baking soda).
add dry ingredients into wet and stir....do not over mix....add nuts or dark chocolate chips if preferred.....
Spoon into muffin tins. Bake for 15-20 min.

6-Week Bran Muffins

6-Week Bran Muffins


If you think you don’t love bran cereal, try making these yummy muffins! My mom made these all the time when we were kids. They are called 6 week muffins, because you can leave the batter in the fridge for several weeks, and just bake a few (or many) at a time as you need them. With my huge family this recipe rarely lasts longer than a week.

Ingredients
6 c. bran cereal
2 c. boiling water
1 c. melted shortening or vegetable oil                       
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 t. baking soda
5 t. salt
Directions
Pour boiling water over two cups bran and let set till water is absorbed. Stir in shortening. Combine remaining cereal, sugar, eggs and buttermilk; set aside. Sift together flour, baking soda and salt. In a large bowl combine all mixtures. Store batter in refrigerator for up to six weeks.
To make muffins; fill greased or paper lined muffin tins 3/4 full. Bake at 400° for 20 minutes. You can add raisins just before you bake them if you like, as well as a sprinkle of sugar over the top of each muffin to coax suspicious kids to take the first bite. (Once they taste ‘em, they’ll probably love them!)

ENJOY!!!!