Bran Muffin Hearts

Mon, Feb 14, 2011

Breads, Breakfast, DessertStalking, Disguising Healthy Foods, Fun Family Activities, Holidays, Itsy Bitsy Foodies Sightings, Muffins & Quick Breads, Photograzing, Search by Course, Snacks, Taste For Life, TasteSpotting, Valentine's Day

(No Ratings Yet)

Print This Recipe

For a quick, fiber-filled Valentine’s Day breakfast I made bran muffin hearts with my Mini Heart Baking Pan. If you don’t have heart pans you can bake part of the muffin batter in a 9×13 pan and cut out hearts with a cookie cutter. I used my family’s Icebox Bran Muffin recipe which is one of our favorites and served it with red raspberry jam. Happy Valentine’s Day!

Bran Muffin Hearts

Recipe Type: Muffins

Author: Itsy Bitsy Foodies

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 24+

For a quick, fiber-filled Valentine’s Day breakfast make bran muffin hearts served with red raspberries or jam.

Ingredients

2 cups bran buds
1 cup boiling water
1 1/2 cups sugar
1/2 cup shortening
2 eggs
2 1/2 cups flour
2 1/2 tsp baking soda
2 cups buttermilk
1 cup All Bran

Instructions

Pour boiling water over the bran buds and let them cool.
Cream the sugar and the shortening.
Add the eggs.
Add the flour and baking soda alternately with the buttermilk.
Add the cooled bran bud mix and the All Bran.
Spoon the muffin batter into greased heart pans or a greased 9×13 pan.
Bake the muffins for 20 minutes at 375 degrees until they are lightly browned and a toothpick comes out clean.
If you baked them in a large pan, cut them out with heart cookie cutters.
Serve them warm or at room temperature with crushed red raspberries or jam.