I subscribe to Light & Tasty magazine, and received my new issue the other day. As usual, there were a lot of tasty-sounding recipes, but a pancake recipe caught my eye. I had almost everything but needed to get wheat flour and wheat germ. Saturday I went to the store with list in hand, and purchased those items as part of my shopping trip.
I go to make the pancakes Sunday morning, and find that I bought wheat bran instead of wheat germ. So I made regular pancakes instead, and debated what to do with the wheat bran. There was a recipe for muffins on the package, and they sounded interesting, so what the heck. And I'll admit, I wanted to use the new oven!
I will humbly say, the muffins were awesome! As the name implies, they were very moist, and they baked up big and fluffy. Out of the dozen, there are two left, and one of them is going to be my desert. If you like bran muffins, check out this recipe. I did make one change-I didn't add the raisins, and I didn't quite have enough nuts, but that didn't detract from the taste at all. Thanks Bob's Red Mill for the marvelous muffins! And maybe next week I'll try those pancakes.
Moist Molasses Bran Muffins
INGREDIENTS:
1 cup Wheat Bran 1 1/2 cups Whole Wheat Flour 1/2 cup Raisins (Unsulfured) 1 tsp. Baking Powder 1 tsp. Baking Soda 1 cup Milk 1/2 cup Molasses (or Honey) 3/4 cup Applesauce 1/4 cup chopped Nuts 2 Tbsp. Oil 2 Eggs, beaten
Preheat oven to 400�F. Combine wheat bran, flour, baking soda an baking powder. Stir in nuts and raisins. In a seperate bowl, blend applesauce, milk, molasses, oil and egg. Add to dry ingredients and stir just until moistened. Spoon into greased muffin tin (or paper muffin cups) and bake for 15-20 minutes. Makes 12 marvelous muffins.
1 comment:
Those sound awesome! I may have to go purchase some wheat bran. I love to make muffins & lately I've been playing around with various bran muffins in my pursuit of having enough fiber in my pregnant diet! Thanks for sharing!
Post a Comment