makes 12 muffins
(please read comments for variation & calorie info)
1c unprocessed wheat bran
2/3 c flour
2/3 c oat flour*
1 1/4 tsp baking soda
1/8 tsp salt
1 1/4 c buttermilk
1/2 c demerara sugar (also called turbinado or raw sugar)*
1/4 c no sugar added or unsweetened applesauce
1 large egg
1 1/2 tbs canola oil
1 tsp vanilla
1/4 c cranberries (or raisins), optional
1/4 c walnuts, optional
preheat oven to 350 degrees F; spray muffin trays with non-stick cooking spray
mix together the dry ingredients (in a large bowl): bran, flours, baking soda, salt. add in walnuts and cranberries.
in another bowl (with high sides), using an electric mixer on high, mix together the wet ingredients until frothy: buttermilk, sugar, applesauce, egg, oil, vanilla.
make a well in the dry ingredients, and pour in the wet. fold wet ingredients into dry until just combined. be careful not to over-mix.
fill muffin trays, and bake for 20 minutes. be careful to over-cook (bran dries out quickly!).
*oat flour can be made by pulsing oats in a food processor; 1/4 c of the sugar can be replaced with honey
3 comments:
plain muffins are 108 calories each!
muffins made with raisins (or sweetened cranberries) and walnuts are 130 calories each!
i just had another go at the muffins, so here are my notes:
the original recipe was delicious straight out of the oven. the muffins rose quite high! after a couple of days, they became slightly dry, even in a tupperware.
the 2nd time i made them, i used the following amounts:
1 1/3c unprocessed wheat bran
1/3 c flour
2/3 c oat flour*
1 1/4 tsp baking soda
1/8 tsp salt
1 1/4 c buttermilk
1/2 c demerara sugar
1/4 c no sugar added applesauce
1 large egg
1 1/2 tbs canola oil
1 tsp vanilla
1/4 c cranberries
this 2nd batch did not rise as high as the original recipe. they also did not taste as good warm, straight from the oven. HOWEVER, they were much more moist the following days. i think i prefer this variation. i also omitted the walnuts to save a few calories.
the 3rd time i made the muffins, i wanted to see what would happen if i were lazy and didn't process the oats to make oat flour. instead, i used 2/3 c quick cooking oats. the batter was a little wetter, but it did not seem to change the final product or cooking time.
this batch of muffins is also delicious! the texture is a little different, as to be expected, more like an oatmeal cookie, rather than the silky texture which comes from using the oat flour.
another great alternative, especially if you're in a hurry!
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