Wednesday, November 2, 2011

Hearty Bran Muffins

I eat alot of fiber.

Fiber is good.

It's keeps your bowels strong, lowers cholesterol, can help you lose weight, and helps to control blood sugar levels so you don't get all cray-cray.

In the effort to cram even MORE fiber into my diet I decided to whip up these muffins from Heidi Swanson's latest book Supernatural Everyday .

I love the fact that most of her recipes rely on whole grain, fresh, seasonal ingredients.  Most bran muffins that I have come across on the internet and in other cookbooks contain bleached flour and tons of sugar with only a touch of bran to pass them off as "healthy".

Muffins have become my new go-to snack in the afternoon. I'm always looking for something healthy that will tide me over until dinner, and these bad boys fit the bill perfectly.

Local eggs, organic yogurt, maple syrup, whole wheat pastry flour, and oat bran.
If you want let your inner hippy shine, you can also throw in some sprouted grain cereal.

Bran Muffins (makes 1 dozen)

2 large eggs, lightly beaten
1 c. plain yogurt
1/2 c. barely melted, unsalted butter
1/4 c. maple syrup
1/2 c. oat bran
1 1/2 c. plain bran cereal (ezekial sprouted grain cereal)
1 c. whole wheat pastry flour
1/4 c. organic sugar
1 t. baking soda
1 t. baking powder
1 t. sea salt

Preheat oven to 400 degrees with a rack in the middle of oven.
Line a muffin tin with cupcake liners.
In a large bowl, whisk together the eggs, buttermilk, melted butter and maple syrup. Sprinkle the bran and cereal across the top, stir and allow the mixture to sit at room temp. for 5 minutes. In the meantime, in a separate small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Sprinkle the dry ingredients over the top of the wet and stir until just combined. Immediately fill each muffin tin 3/4 full. Bake 18-22 minutes, until edges of muffins begin to brown and tops have set. Allow the muffins to cool for five minutes in the pan, then turn the muffins out on a wire rack to cool.

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