Tosca Reno's Ever Ready Bran Muffins
*As I said before, I don't find these tasty without something sweet to put on top, but that is how pretty much all bran muffins are for me. If you've had plenty of non-sweet bran muffins in your day, then you should enjoy these just fine! What's great about them is they're very customize-able (you can add dried fruit, nuts, shredded coconut, shredded carrot, or perhaps some spices) and they keep for up to 6 weeks in the refrigerator!*
Ingredients:
Dry: 4 cups whole wheat flour; 4 cups natural bran; 4 tsp baking soda; 4 Tbsp coarsely ground flaxseed; 2 tsp sea salt; 1 cup Sucanat or rapadura sugar
Wet: 4 cups buttermilk or milk soured with lemon juice; 1 1/2 cups unsweetened applesauce; 3 egg whites + 1 whole egg, well beaten
Directions: 1. Preheat oven to 425 degrees. 2. Prepare muffin tin by lining with paper liners or spraying cooking spray on it. 3. Combine all dry ingredients in a large bowl. 4. Combine all wet ingredients in a medium bowl. 5. Pour wet ingredients into dry and mix until just combined. Do not overmix or muffins will turn out rubbery! Add dried fruits and/or nuts if desired- mix to combine. 6. Spoon batter into muffin cups until 3/4 full. 7. Place in hot oven and bake for 15 minutes or until golden. 8. Remove from oven and let cool on wire cooling rack.
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