I had intended on posting this AMAZING recipe just a day or two after my intense hormonal post, but that didn’t happen. Obvs. I got busy with exploring my home town of Austin, Texas and taking in all the changes that have occurred since I last spent any decent amount of time there (over a year!). And then I…..
My mom and I went to Prague and Budapest, and passed through Bratislava and Vienna. A HUGE post on that is in the making.
In the mean time, make these muffins. They are hearty and filling and absolutely delicious. Full of fiber with just the right amount of sweetness. The difference between these muffins and my past bran muffins (which still taste wonderful) is butter. I was reading some books on baking and learned that butter specifically, not just any oil, is key to a flaky pastry and a crumbly muffin. Not too crumbly, but just the right amount that the perfect breakfast muffin needs. In the past, my number one complaint of my healthified muffins were that they weren;t crumbly enough – they were a tad… gummy. Tasty, but requiring a slight bit too much effort to rip into. With the addition of just a bit more butter, my bran muffin recipe was transformed. Now, I need to go back and remake all of my muffin recipes for the perfect consistency!
Traditional, Healthful Bran Muffins
inspired by this recipe
- 1 1/2 cups wheat bran
- 1/2 cup whole wheat white flour
- 1/4 cup oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup raisins
- 1 cup unsweetened vanilla almond milk
- 1/3 cup butter
- 1 egg
- 2/3 cup brown sugar (I used 1/2 cup stevia baking blend + 2 tbsp sugar)
- 1/2 tsp vanilla extract
Directions – Preheat oven to 375 degrees. Mix the wheat bran with the almond milk and let stand for 10 minutes. Beat together butter, egg, sugar, and vanilla and add to the bran mixture. Sift together flour, oats, baking soda, baking powder, and salt. Pour into the wheat bran-almond milk mixture and stir until combined. Fold in raisins. Divide the batter into a greased muffin tin, making 6 muffins. Bake for 15-20 minutes or until they pass the toothpick test. Enjoy!!
perfect with eggs or greek yogurt for breakfast or on their own as a snack!
Wheat bran * contains TONS of iron, B vitamins, magnesium, phosphorous and antioxidants! 1 cup has 25 grams of fiber and 9 grams of protein!
Whole wheat flour * when you choose white flour over whole wheat flour, you are losing over half of the B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.
I had intended on posting this AMAZING recipe just a day or two after my intense hormonal post, but that didn’t happen. Obvs. I got busy with exploring my home town of Austin, Texas and taking in all the changes that have occurred since I last spent any decent amount of time there (over a year!). And then I…..
My mom and I went to Prague and Budapest, and passed through Bratislava and Vienna. A HUGE post on that is in the making.
In the mean time, make these muffins. They are hearty and filling and absolutely delicious. Full of fiber with just the right amount of sweetness. The difference between these muffins and my past bran muffins (which still taste wonderful) is butter. I was reading some books on baking and learned that butter specifically, not just any oil, is key to a flaky pastry and a crumbly muffin. Not too crumbly, but just the right amount that the perfect breakfast muffin needs. In the past, my number one complaint of my healthified muffins were that they weren;t crumbly enough – they were a tad… gummy. Tasty, but requiring a slight bit too much effort to rip into. With the addition of just a bit more butter, my bran muffin recipe was transformed. Now, I need to go back and remake all of my muffin recipes for the perfect consistency!
Traditional, Healthful Bran Muffinsinspired by this recipe
Directions – Preheat oven to 375 degrees. Mix the wheat bran with the almond milk and let stand for 10 minutes. Beat together butter, egg, sugar, and vanilla and add to the bran mixture. Sift together flour, oats, baking soda, baking powder, and salt. Pour into the wheat bran-almond milk mixture and stir until combined. Fold in raisins. Divide the batter into a greased muffin tin, making 6 muffins. Bake for 15-20 minutes or until they pass the toothpick test. Enjoy!!
Wheat bran * contains TONS of iron, B vitamins, magnesium, phosphorous and antioxidants! 1 cup has 25 grams of fiber and 9 grams of protein!
Whole wheat flour * when you choose white flour over whole wheat flour, you are losing over half of the B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.