If I ate oatmeal every morning, I would probably sprinkle some wheat bran on top — it’s low in calories and packed with fiber, vitamins, and minerals. But, I don’t eat oatmeal every morning…because that would require 1) being hungry really early and 2) making and eating breakfast at home each day.
I am not hungry first thing in the morning (coffee…lots of coffee, then food), nor do I make or eat breakfast at home on a regular basis.
Then the recipe called for wheat flour, lowfat buttermilk, and dried fruit. Orange juice and canola oil, too. Muffin magic was bound to happen.
First, the wheat bran soaks in water. It softens and moistens the otherwise very, very dry wheat bran. The remaining wet ingredients only add to the flavor…freshly squeezed orange juice? Oh yes. And that canola oil? It adds omega 3 fatty acids and heart-healthy fat for some staying power.
These aren’t one of those muffins that will have you growling and on empty by 10am.
Oh no, no no.
As for that oh-so-cute-I-just-wanna-pinch-her-
cheeks-rolls bulldog of mine, I had to pick around the raisins very carefully in order to share these with her. Doggies aren’t supposed to have raisins.
In all seriousness, this is one winning recipe. I haven’t talked much about National Nutrition Month yet, but this year’s theme is “Get Your Plate In Shape”. Whether for a snack or breakfast, these muffins are one nutritious choice to make in honor of nutrition!
Moist Bran Muffins from the King Arthur Flour’s Whole Grain Baking, as seen on The Way the Cookie Crumbles
3/4 cup boiling water 1 1/4 cups unprocessed wheat bran, divided 3/4 cup dried fruit (I used half golden raising and half dried cranberries) 3/4 cup packed light or dark brown sugar 1/4 cup canola oil 2 1/2 cups whole wheat pastry flour 1 tsp baking soda 1/2 tsp baking powder 1 tsp salt 1 large egg 3/4 cup low-fat buttermilk 1/2 cup orange juice
Pour boiling water over 3/4 cup of the bran cereal in a small mixing bowl. Add the raisins, brown sugar, and oil.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
In a small bowl, beat the egg with the buttermilk and orange juice. Add this mixture to the dry ingredients. Stir in remaining 1/2 cup bran cereal, and then the bran-raisin mixture. Cover the bowl and refrigerate overnight.
The next day(or two later) , preheat the oven to 375 F. Lightly grease a muffin tin or line with muffin liners. Fill each cup three-fourths full. Bake the muffin until a tester comes out clean, about 23 to 26 minutes.
Remove from oven and allow to cool in pan for 5 minutes, then turn out onto a rack to finish cooling, or serve warm.
Yield: 17 large muffins
Nutrition Information (per serving): 164 calories; 4.2 g. fat; 13 mg. cholesterol; 235 mg. sodium; 30.2 g. carbohydrate; 3.8 g. fiber; 1.5 g. protein
Result: Moist and slightly sweet, a healthy breakfast muffin doesn’t get much better than this. These muffins are packed with fiber, fruit, and healthy fats that will please anyone of any age. You can freeze for later use, but you may have trouble keeping these around! I loved pairing one of these with a Greek yogurt (I’ve been loving Chobani’s new nonfat flavors, especially blood orange) and a piece of fruit. Perfect for busy, healthy people on the go…enjoy!
With the quarter finishing up next week, this week is zooming by. After next Monday I will no longer be leaving my clinic mid-morning to go teach and life should get a little less hectic!
P.S. Random, but true…I just added my blog to my resume. Any thoughts on this? Kinda curious as to see what others think!