How To make Three Bran Refrigerator Muffins Adapted
2 cups boiling water
2 cups wheat bran
2 1/2 cups flour
2 1/2 cups whole wheat flour
2 tablespoons baking soda
1 teaspoon salt
1/2 cup prunes -- pureed
1/2 cup soft margarine
2 1/2 cups sugar
1/2 cup molasses
2 eggs
4 egg whites
4 cups buttermilk
2 cups All-Bran
How To make Three Bran Refrigerator Muffins Adapted's Videos
100 Pounds Lost WITHOUT Bariatric Surgery with Dr. Carol Wroblewski + Chocolate Muffin Recipe
5 DELICIOUS DINNER RECIPES to support your weight loss:
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BBC [Banana, Beet & Chocolate] Muffins
This recipe was adapted from the Beet Muffins made by Trailhead Naturals. The original recipe included almond butter and sea salt. This version foregoes the salt and nut butter to still offer a moist, filling and very healthy muffin. For those who are sensitive to caffeine the product Wondercocoa is used in place of traditional cocoa. Wondercocoa is made from 100% roasted cocoa, is trans fat free, is 99.5% caffeine free, and does not contain sugar. Enjoy!
1 – 17.6 oz packet of cooked beets (Gefen), or equivalent weight of cooked fresh beets
12 pitted medjool or deglet noor dates
½ t vanilla powder
1 t no salt baking powder (such as Hain Featherweight Sodium Free Baking Powder)
2 large ripe bananas (DO NOT USE FROZEN as the recipe will not work out as planned)
1 ½ c old fashioned oats (I use thick cut)
½ c raw cocoa, cocoa or Wondercocoa
*Optional – ¼ to ½ c unsweetened plant milk to achieve desired batter consistency
If using packet of beets – place beets and juice from packet into food processor. Break down the beets from to smaller pieces. Add remaining ingredients until the dates are processed. Portion into silicone or muffin cups. This recipe makes 12 – 15 muffins depending on the size of your muffin container.
Bake at 350 for 22 minutes.
Once baked please let stand to fully cool. Enjoy!
Dr. Carol Wroblewski (Row + Bless + Ski) is a recently retired licensed psychologist who spend the first 2/3rds of her career in higher education administration, teaching, and counseling centers. In 2005 she made lifestyle changes the resulted in losing more than 100 pounds and in 2008 became vegan. She increased her focus on how nutrition impacts overall wellness and mood through participating in the Plant Based Nutrition in Healthcare conferences, joining the American College of Lifestyle Medicine, and earning a Certificate in Plant-Based Nutrition through eCornell. She joined the ranks of Food for Life Certified Instructors in 2013 as their Indianapolis Affiliate. She is listed in Plant Based Docs offering cooking classes, food delivery and coaching. The last 8 years of her career were spent conducting psychological evaluations for pre-surgical bariatric patients as well as working with patients participating in medically supervised (non-surgical) weight loss programs. She can be reached at Linked In: Dr. Carol Wroblewski - Licensed Psychologist - Community South Weight Loss | LinkedIn or carolinindy@gmail.com
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VIDEO CHAPTERS:
00:00 Guest introduction and bio/plant-based journey
0:09:00 What Dr. Wroblewski does currently for work and Chef AJ Q & A including why she opted to not get the Bariatric Surgery
0:20:50 Cooking demo - BBC [Banana, Beet & Chocolate] Muffins plus what she eats in a day
0:41:20 Slide show presentation - Bariatric Backstories
1:25:22 Final thoughts and show wrap
1SP Lemon Raspberry Muffins (2pp now on my PersonalPoints plan)
**Enter ingredients in your WW app for points on your MyWW plan**
Weight Watcher Eating Healthier - These muffins are adapted from a recipe by Drizzle Me Skinny
Turn Zucchini Into Fudgy BROWNIES
Got too many zucchini coming in from your garden right now? ???? Turn them into fudgy brownies. ????
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Buttermilk Muffins with Dark Chocolate Chunks Raspberries
Dark Chocolate and Raspberries are a terrific combination and both work really well with the slight tartness of buttermilk. This muffin batter works with pretty much any type of fruit and it doesn't always need to have chocolate chunks.
Makes 12 lg muffins or 18 cupcake size muffins
Ingredients
Crumble Topping
½ cup AP Flour (57g)
¼ cup granulated sugar (50g)
½ tsp ground cinnamon
⅛ tsp salt
¼ cup unsalted melted butter (57g)
Muffin Batter
3 cups AP Flour (361g)
3 tsp baking powder
¼ tsp ground nutmeg
½ tsp salt
½ cup room temp butter (113g)
1 cup granulated sugar (198g)
¼ cup light brown sugar, packed (53g)
2 lg eggs plus 1 egg yolk at room temp
1 and ½ tsp vanilla extract
1 cup buttermilk (226g)
8 ounces dark chocolate chunks plus extra for topping
1 and ½ cups fresh or frozen raspberries
I hope you enjoy making this and really enjoy eating it!
Thanks again for watching and leave me a comment below!
Peace and Love!
~Tony, The Cajun Baker
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