Monday, April 15, 2013

Raspberry Mango Breakfast Muffins

You don’t have to be all about nutrition to love these muffins; I found myself hamming through breakfast when I had these muffins with a cup of hot decaf. They are not only great for you but they are delicious. I don’t usually have a lot of ingredients in my kitchen, but since I was baking for my son’s birthday, it was a good opportunity to pick up All-Bran and some fruits. If you already have All-Bran, raspberries and mango you have to try these muffins!

The fruits in these muffins make a good combination. The mangoes will give you vitamin C, vitamin B-6, potassium, copper, vitamin A, vitamin E, Bata-carotene, fiber and contain phytochemicals which are: cryptoxanthin, lutein, Gallic acid and anachardic acid. The raspberries will give you fiber, xylitol, vitamin C, vitamin A, vitamin E, lutein, zea-xanthin, b-carotene, potassium, manganese, copper, iron, magnesium, vitamin K, vitamin B-6 , niacin, riboflavin, folic acid and  phytochemicals which are:  anthocyaninis, ellagic acid (tannin), quercetin, gallic acid, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid. While the bran cereal will give you vitamin A, vitamin C, calcium, iron, vitamin D, thiamin, riboflavin, niacin, vitamin B-6, folic acid, vitamin B-12, phosphorus, magnesium, zinc and copper.

Feel free to eat these muffins as a snack on their own. However, their texture is more bread like so they are great with a cup of tea or coffee in the morning or afternoon. I couldn’t stop eating them and they only happened to be enough left for breakfast because I had made 24! This recipe will yield 12 muffins:

1 cup Kellogg’s All-Bran Original cereal
½ cup orange juice
1 cup all purpose flour
¼ cup sugar
2 ½ tsp baking powder
½ tsp salt
1 egg
¼ cup vegetable oil
½ cup mango, diced (about half a mango)
½ cup raspberries

In a small bowl, combine the cereal and orange juice. Let this mixture stand for several minutes to let the bran absorb the orange juice. In a separate bowl, combine flour, sugar, baking powder and salt. Stir egg and oil into bran until well mixed. Add bran mixture and mangoes to dry ingredients. Stir until all the dry ingredients are moist. Carefully fold in raspberries. Do not over mix. Batter will be thick and lumpy. Spoon the batter into muffin cups. Bake at 204°C for 25 minutes. Allow to cool in muffin pans for about 2 min. Turn muffins out of muffin pan and place on a wire rack to finish cooling. Serve warm.

If you are not eating these muffins right away, refrigerate. They can simply be heated in the microwave or oven until warm. This helps them retain their flavor and freshness. 

Written by Yvette Green

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