 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
Adaptable, healthy, and hearty whole wheat and bran muffins with a little tang from the buttermilk, a little twist from some molasses, and a little sweet from the honey. These are great for snacking or toasted to absorb some black-as-sin coffee. Ingredients:
2 1/2 cups wheat bran |
1/2 cup dark brown sugar, packed |
2 1/2 cups buttermilk, i use non-fat |
2 1/2 cups whole wheat flour |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons baking powder |
1 dash salt |
1/4 cup canola oil |
1/4 cup applesauce or 1/4 cup canola oil |
1 eggs or 2 egg whites |
2 tablespoons molasses or 1/8 cup molasses |
2 tablespoons honey or 1/8 cup honey |
Directions:
1. Preheat oven to 375 degrees.
2. Spray/grease your muffin pan.
3. Mix together the wheat bran, brown sugar, and buttermilk.
4. Whisk together the whole wheat flour, baking soda, and baking powder in a seperate bowl.
5. Whisk together the egg, oil, applesauce, honey, and molasses in a seperate bowl.
6. Add the whole wheat flour to the soaked bran (it should have been given at least 5-15 minutes.).
7. Add the oil-honey-molasses egg to the main bowl.
8. Mix all together until thoroughly combined but lumpy.
9. Divide and bake for 20 minutes or until risen and browned.
10. VARATIONS: Always good to include are raisins, plumped or not, bananas, chopped, or apples. These should be about 1-1.5 cups each, and with bananas, one should reduce the liquid by 1/2-1/4 of a cup, the same with plumped raisins. Cinnamon and nutmeg also help.
|
|