jumbo bran muffins

There are not many people I know that enjoy the taste of bran, and although I’m not really sure why, ever since I was a little girl I have loved the taste of bran muffins! They are one of my favorite baked good breakfast options (besides waffles and bagels, of course). I got the original recipe from the box cutout my mom has in her recipe collection from when I was younger. Today I use Splenda, egg whites and applesauce for a lighter, moist muffin. I also modified the ingredient amounts  to fit a jumbo muffin pan. :) Enjoy!

jumbo bran muffin

jumbo bran muffin

Ingredients:

jumbo bran muffins ingredients

jumbo bran muffins ingredients

1 ¾ Cups + 2 TBSP Kellogg’s All Bran Original
1 ½ Cups Buttermilk
1 ½ Cups Whole Wheat Pastry Flour
¾ Cup Splenda
3 ¾ Tsp Baking Powder
¾ Tsp Baking Soda
¾ Tsp Salt
3 Large Egg Whites
½ Cup + 2 TBSP Unsweetened Applesauce

Instructions:

Preheat oven to 400 degrees.

In a medium bowl combine buttermilk and bran. Let sit for 5 minutes or until moistened.

jumbo bran muffins - moistening the bran

jumbo bran muffins – moistening the bran

Whisk egg whites and applesauce into moistened bran mixture.

jumbo bran muffins - mixing in the egg whites and applesauce

jumbo bran muffins – mixing in the egg whites and applesauce

Add flour, Splenda. baking powder, baking soda and salt. Mix just until combined.

jumbo bran muffins - adding the flour, splenda, baking powder, baking soda and salt

jumbo bran muffins – adding the flour, Splenda, baking powder, baking soda and salt

Lightly spray jumbo muffin tin with cooking spray. Divide mixture evenly into 6 jumbo muffin cups and bake about 22 minutes or until cooked through.

jumbo bran muffins - baked

jumbo bran muffins – baked

Yields 6 Servings

Weight Watchers: 1 muffin = 7 points plus

wheat germ pancakes

My favorite meal of the day is breakfast; I could eat it morning, noon and night! The first time I dined at the chain restaurant First Watch I ordered my usual breakfast of choice: a Belgian waffle. When my parents took me to the restaurant all my mom talked about was how she’d love to try the wheat germ pancakes – I didn’t know what wheat germ was, so I wasn’t interested. I did end up trying the pancakes and I must say, I was hooked! The following weekend I asked my husband if he would be interested in wheat germ pancakes for breakfast. I found a recipe on allrecipes.com called Wheat Germ Whole-Wheat Buttermilk Pancakes and decided to give them a try. Looking at the recipe I thought it was lacking in wheat germ and also wanted to lighten it up by using egg whites. I told my mom about the recipe and she suggested substituting half the oil with applesauce for an even healthier option; below is our recipe. These pancakes are especially exquisite topped with fresh sliced strawberries and Reddi Wip or good ole’ fashioned butter and maple syrup :) Enjoy!

wheat germ pancake breakfast

wheat germ pancake breakfast

Ingredients:

wheat germ pancake ingredients

wheat germ pancake ingredients

 

1 Cup Buttermilk
2 Egg Whites
1 TBSP Unsweetened Applesauce
1 TBSP Canola Oil
½ Cup Whole Wheat Pastry Flour
½ Cup Wheat Germ
1 TSP Baking Soda
¼ TSP Salt

 

 

Instructions:

In medium bowl whisk together buttermilk, egg whites, applesauce and canola oil. Add in flour, wheat germ, baking soda and salt; mix just until combined.

Lightly spray griddle or frying pan with cooking spray and warm to medium-high heat. Ladle batter into griddle or frying pan. Cook until numerous small bubbles form around edges; flip and continue cooking about 1 minute or until golden brown on both sides.

wheat germ pancakes - step 1, step 2, finished batter & cooking photos

wheat germ pancakes – step 1, step 2, finished batter & cooking photos

Yields 6 pancakes – approximately 1/4 cup batter each

wheat germ pancake stack

wheat germ pancake stack

Weight Watchers: 1 pancake = 2 points plus; 2 pancakes = 5 points plus