After much experimenting with different bran muffins, and them often turning out rather dry and blah, this week I made two perfect, moist batches from a variation on this recipe from breakfast.food.com. These muffins are perfect for a high-fiber addition to breakfast or for not-so-sweet kid snack.
1 cup flour
2 tsp baking powder
1/4 cup brown sugar
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1 pint jar of canned apples with 1/2 the liquid poured off, or 1 heaping cup of applesauce, or 2 large apples chopped finely (you could also use pears).
1 cup plain yogurt
1/4 cup milk
1/4 cup vegetable oil
3 Tbl black strap molasses
1 large egg
1 1/2 cups of Hickory Hill Farm Organic Wheat Bran
Preheat to 350 degrees F.
In a large bowl, mix all the dry ingredients together, except the wheat bran.
In a smaller bowl, mix all the wet ingredients together.
Pour the wet into the dry and also pour in the wheat bran.
Mix just enough to combine everything, perhaps 30 turns of the spoon.
Bake for about 15 minutes.
Makes 12 muffins.
To find ingredients to make these delicious muffins, shop local! You can find flour, wheat bran, apples, and eggs all on Pick-A-Pepper!
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