Tag: bran muffins

Whole Wheat Carrot Muffins

Happy New Year! I hope you all had a fun and heartwarming holiday like I did. It was a busy one though, and the week between Christmas and New Year can be so hum drum, food-wise,  because there are always so many left overs to deal with. For all my culinary creativity Christmas leftovers aren’t to be played with. I don’t do much more with them than eat them reheated, make a turkey soup and possibly have some cranberry sauce on toast like jam. Also, like so many others, New Years brings the reminders of resolutions, aspirations and goals, not the least of which is eating well. As we all know, breakfast is a big part of that, but for those of us that like to get up and out the door in the morning, often without stopping for the proverbial “most important meal of the day”, a hearty muffin can do the trick and keep you going until elevenses or even lunch.

These particular muffins are about as healthy as a muffin can be with all the fiber and flavour you could possibly want. I have made them based on these Bran Muffins with Oats and Berries but with a few twists. They are very moist, gently spiced and only slightly sweet. In fact much of their sweetness comes from the cherries and carrots, not to mention the wholesome good intentions you will include as you make time for breakfast … a small but important accomplishment.

 

Whole Wheat Carrot Muffins

Preheat your oven to 375° and grease  a 12 cup muffin tin. No need to pull out the automatic mixer, these muffins come together quickly the old fashioned way – by hand!

1 C oats

1 C wheat bran

2 C whole wheat flour

2 tsp baking soda

1 Tbsp baking powder

¼ tsp salt

2 tsp cinnamon

¼ tsp nutmeg

1 Tbsp ground ginger

¼ C light brown sugar

¼ C vegetable oil

1 C plain yogurt

½ C milk

1 egg (lightly beaten)

1 Tbsp vanilla

2 C grated carrot

¼  C chopped pecans or walnuts

¼  C dried cherries

In a medium bowl, mix together all of the dry ingredients, including spices, and set aside.

In a large bowl mix together the oil and light brown sugar, add in the egg and once it is incorporated mix in the milk, yogurt and vanilla. Add the grated carrot and incorporate it fully.

Add the dry ingredients to the wet, mixing quickly and thoroughly. Stir in the nuts and fruit.

For regular-sized muffins, scoop the batter by mounded ¼ cupfuls into a well greased muffin tin. Bake at 375° for 20 minutes. This recipe will make 18-20 regular-sized muffins.

Bran Muffins with Oats and Berries

Has anyone noticed that something has happened to muffins over time? In many cases they have turned into cakes. I’m not an absolute purist when it comes to things like this, but to me there should be more of a difference between a muffin and a cupcake than the frosting. Am I wrong?

These muffins deliver on many levels: taste, texture, and nutrition. The fibre in these is off the charts and they have a minimum of sugar and fat, so we can all feel good about that. What they are not, is bland or boring. They have a decidedly homemade texture to them, and the yogurt and fruit keeps them moist while the tops get crunchy. It’s a win-win. Did I mention that they come together in about 15 minutes and only bake for 30? That means you are less than an hour away from a warm-from-the-oven snack or breakfast. Worth using up your last bag of frozen berries from last summer? Absolutely.

Bran Muffins with Oats and Berries

preheat your oven to 375 and grease (or paper) a 12 cup muffin tin

1 cup of oats (the quick oats will do, but the slow cook oats will give better texture)

1 cup of bran cereal (bran buds or all-bran)

1 1/2 cups of plain yogurt

2 cups of whole wheat flour

1/4 cup of sugar

2 tsp baking soda

1 tbsp baking powder

pinch of salt

1/2 cup of milk

1/4 cup vegetable oil

1 egg (lightly beaten)

1 tbsp vanilla

2 cups frozen mixed berries (you can use any fruit – apple and pear is delicious, but if it isn’t frozen, keep an eye on them in the oven and reduce the baking time a bit.)

Combine the oats and bran cereal. Use a very large bowl because in the end all the batter will end up here.

Add the yogurt and stir well. Set this mixture aside for about 10 minutes while you mix the other components of the muffins.

Combine the flour, baking powder and soda, salt and sugar in a bowl. Set aside.

Combine the egg, milk, oil and vanilla in a bowl. Once the cereals and yogurt have had a few minutes together to soften, add the egg and milk mix into the cereals, stirring well.

Now add the dry ingredients. Pour them on top of the wet and stir quickly but only until everything is just barely combined. Don’t over mix.

Add your berries, (or other fruit).

Stir to combine, but again, don’t over mix.

Load up 12 well greased or papered muffin cups. Bake at 375 for 30 minutes (less if the fruit wasn’t frozen). They are done when they are golden brown and a toothpick inserted into their middles comes out clean.