Search This Blog for Recipes. Just type in key words or recipe name.

Monday, January 13, 2014

Bran Muffins--The Best Bran Muffins


When I was a kid I really liked cupcakes (and still do).  I remember reaching for what I thought was an unfrosted cupcake only to bite into a muffin.  What a disappointment!  You see, when I was a child muffins weren't the sweet things they sell now.  I wouldn't have been disappointed if I'd bitten into a muffin of the 21st century.  I've got a few old cookbooks with muffin recipes and I can tell you most of them barely have enough sugar to warrant taking the sugar bag out of the cupboard.  I have since learned to appreciate muffins, even the ones with almost no sugar, and have actually been known to cut down on the amount of sugar in modern recipes.

Here is a very good bran muffin recipe and sweet enough for that tooth that wants to eat cupcakes.  These aren't your everyday donut shop, sugary, sweet cupcakes disguised as muffins, muffin but a tasty, dense, fruit and nut filled mini-meal.  It's one I made when doing a demonstration for a church cooking class.  I can't remember where this recipe came from but I know my friend Kim gave it to me. And for any of my family, friends, acquaintances or strangers who may be reading this, I must tell you this recipe is vegan if you use a non-dairy milk.  Now, before some of you turn away thinking this is another cardboard version of a muffin I will tell you this may actually be one of my favourite bran muffin recipes and if you give it a try you may agree with me.  

The muffins have so many good ingredients in them they make a lovely breakfast with fruit and a glass of milk. Or for a quick snack after a strenuous hike or an afternoon of skiing these can't be beat.  (As if I've ever done any of that!) 

If you don't like raisins or dates, substitute another dried fruit such as cranberries, apricots, blueberries, apples, etc.   If you like a spicy muffin add 1 teaspoon cinnamon and ¼ teaspoon cloves to the dry ingredients. 

Bran Muffins
1½ cups whole wheat flour
1½ cups wheat bran
½ cup oat bran

½ cup brown sugar
1 tablespoon baking powder
1 teaspoon carob powder or cocoa
½ teaspoon baking soda
½ teaspoon salt

½ cup raisins
½ cup chopped dates

½ cup chopped pecans or favourite nut
1½ cups non-dairy milk or skim milk
¼ cup oil
¼ cup molasses
1 tablespoon lemon juice
1 tablespoon vanilla


Preheat oven to 375 degrees.  Pan spray or line muffin pans with cupcake papers.

Combine all dry ingredients including fruit and nuts.  In a separate bowl, combine milk, oil, molasses, lemon juice and vanilla.  Stir liquid ingredients gently into dry mixture and blend well.  

Fill muffin cups ¾ full.  Bake 375 degrees F., 18-20 minutes.  Makes 18 muffins.  

I've also made mini muffins which are just the right size for small children. 

Here is the nutritional breakdown of the whole recipe.  I had the information from the cooking school so I decided to include it here. To find out the nutritional value of each muffin divide the values by the number of muffins you have made.  Example: 3049 calories ÷18 muffins=169 calories.
 

Calories in full recipe:3049 
Total Carbohydrates: 538 g/Dietary Fibre: 80 g/Sugars:271 g   
Total Fat: 105 g/Sat. Fat:  9 g/Sodium: 3170 mg/Protein: 68 g
Vitamin A:  26%/Vitamin C: 13%/Calcium: 192%/Iron: 160%



Prepare the fruit: measure raisins, chop and measure nuts and dates.

 
 Oat bran on the left and wheat bran on the left.

 Measure and mix all dry ingredients together and combine with the fruit and nuts.

 Mix wet ingredients together.

Make a well in the dry ingredients and pour in the liquid.  
Mix until well combined but do not over-mix.


 
Line cupcake pans with papers.  
Using an ice cream scoop is an easy way to fill the muffin pans.


Before baking and after baking.  
These muffins are dense and full of fruit and nuts.

Just a few minutes from the oven.  
I gobbled up this one as soon as the picture was taken.

No comments:

Post a Comment