Line a basket or pretty dish with a gingham napkin and fill with muffins-hot, tender, and a little sweet. Breakfast is a delicious meal and muffins are one of the best things about it.
Muffins are so easy to make-the batter takes minutes to mix up and they bake quickly. Even if your family is small, make a full recipe and freeze any that are not eaten right away. In the time it takes to brew coffee and bring in the morning paper, the frozen muffins can be reheated and ready to be set on the breakfast table.
Note: To freeze the muffins, wrap completely cooled muffins in aluminum foil and enclose them in a plastic freezer bag. When you reheat them, leave them in the foil and put them in a preheated 350F oven for 10 or 15 minutes until the are soft, moist, and hot, or split them horizontally and toast them.
- 2 cups oat bran
- 2 Tbsp wheat bran
- 1 Tbsp. potato starch
- 2 Tbsp. ground flax seeds
- 1 tsp baking powder
- pinch of salt
- 1 1/4 cups milk
- 1 ripe banana, mashed
- 2 eggs
- 2 Tbsp. agave nectar
- sesame seeds for a top
Preheat the oven to 425F. Line a standard muffin tin with paper cups.
In a large bowl, whisk together the dry ingredients. In a blender, mix together the milk, mashed banana, eggs and agave nectar. Add the wet ingredients into the dry ingredients and whisk until combined. Divide the batter evenly between the 12 muffin cups. Top with ground flax seeds and sesame seeds. Bake until browned on top and the edges start to pull away from the sides of the cups, about 12 to 15 minutes.
Remove from the oven and turn out onto a rack. Let cool for 10 minutes, then serve warm.