Sunday, July 29, 2007

Sunday Morning Breakfast--Bran Muffins

I’ve been baking so many muffins these days that sometimes I think this site should be named “PBJ on Muffins!" Seriously though, I just love a good muffin, especially when I’ve baked it myself.
One of my favorite kinds is the classic bran muffin. I must confess that I used to frequent Winchell’s Donut Shop almost on a daily basis on my way to work just for their bran muffin. Theirs were about the size of a very large baseball, was super sweet, and had lots of raisins speckled throughout. I loved it! These days though, a sugar-laden, humongous muffin isn’t really what I should be, or want to be putting into my body. Nope. Instead, I try to bake with more whole grains and less sweeteners while at the same time, still producing a muffin that is satisfying and delicious to eat. I adapted this recipe for bran muffins from the farmgirl fare blogsite. They're made with whole wheat pastry flour, honey and molasses. You can do your own variation by adding dried fruit or nuts if you like. I personally enjoy the full flavor of the bran so I like mine simple. Give them a try and let me know what you think.

Wholesome Bran Muffins (yields 12 standard size muffins)
2 cups wheat bran
1 cup oat bran
1 cup whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup soy milk or regular milk
2/3 cup lowfat plain yogurt
1/3 cup coconut oil (can substitute with canola oil)
1/3 cup pomegranate molasses (or regular molasses)
1/3 cup honey

1. Preheat oven to 375 degrees F; grease a standard size muffin pan (I use an olive oil cooking spray).
2. In a large bowl: combine the first 6 ingredients and set aside. In a small bowl, combine the eggs, milk, yogurt, oil, molassess and honey and mix well. Pour the wet ingredients into the dry ingredients.
3. Fill the muffin cups with batter (I was able to fill pretty much to the top)
4. Bake for 20-25 minutes or until a toothpick placed in the center comes out clean. Allow the muffins to cool for 10-15 minutes, remove from the pan and eat them warm or allow to cool further on a wire rack.

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