Bran Muffins – A Fiber Lover’s Dream

Do you know the muffin man? Well, I don’t either. But if I did – I’d ask him to make me these super yummy bran muffins that I would then proceed to eat warm out of the oven and slathered in butter. The following recipe has been modified from one I found in the America’s Test Kitchen Cookbook. I’ve added a few extra ingredients to up the nutritional punch and moistness of the of the original. Slabs of butter non-withstanding (I refuse to apologize for my love of oh-so-delicious butter) these muffins are so incredibly good for you and make a great on-the-go breakfast when combined with my Banana-Almond Smoothie. Round your morning meal out with some protein in the form of a hard boiled egg and you’re good to go!

Bran Muffins

  • 1 cup raisins (black or golden)
  • 1 cup finely chopped dried prunes
  • 2 1/4 cups Bran flakes
  • 2/3 cup brown sugar
  • 2 Tbsp dark molasses
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 3/4 stick butter, melted and cooled
  • 2/4 cup sour cream (or plain lowfat yogurt)
  • 1 1/4  cups Applesauce
  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 Tsp. Baking soda
  • 1/2 Tsp Salt
  • 1/2 cup Ground Flax seed

Note: If you don’t have applesauce on hand you can make up the difference with the sour cream or yogurt

  1. Preheat the oven to 400° and lightly coat a muffin tin with cooking spray or butter. Fill a separate muffin tin or oven proof bowl with some water and place in the bottom of the oven to Fill a separate muffin tin or oven proof bowl with some water and place in the bottom of the oven. (This will provide steam while the muffins bake to ensure moistness).
  2. Microwave the raisins and prunes with about a quarter cup of water for 30 seconds or so until the water is boiling. Cover and set aside, letting them plump up while you assemble the rest of the ingredients.
  3. Process half of the bran flakes until finely ground.
  4. In a medium bowl whisk together: sugar, molasses, whole egg, egg yolk, and vanilla until combined. Then whisk in the melted butter, sour cream (or yogurt)  and applesauce and both processed and unprocessed bran flakes. Let sit for about 5 minutes till the cereal is moistened.
  5. In a large bowl whisk together the flours, baking soda, salt and flax seed. Gently fold in the wet mixture until just combined. Fold in the raisins and prunes (drain off any excess water first).
  6. Scoop the batter into muffin tins, filling them to the very top for a nice sized muffin. For smaller muffins, fill the cups only about halfway – this is a great size for kids!

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