Sunday, December 19, 2010
And yet another Bran Muffin Recipe
This is another recipe that originated from the little cookbook "Just Muffins®" compiled by Gaye Hansen. My recipe, however, bears little resemblance to the original which was titled "Delicious Bran Muffins".
Once again, I dip into my frozen banana stash. It also allows me to use up the yogurt (plain or fruit) that is a few days past its prime. I think it's the cinnamon and nutmeg that make these muffins so appealing. They are currently my favorite bran muffins. They smell wonderful while baking and taste yummy warm or cold! To cut back on the sugar, I substitute half of it with Splenda®.
1 cup yogurt (plain or flavored) or 1 cup buttermilk
1 cup natural bran flakes
1/4 cup vegetable oil
1/2 cup brown sugar (or 1/4 cup brown sugar and 1/4 cup Splenda®)
1 cup flour
1/2 tsp. cinnamon (or more if you like it.)
1/4 tsp. nutmeg
1/4 tsp. salt
1 tsp. baking soda
2 mashed bananas
1/2 cup raisins (optional)
1. Soak bran in yogurt (or buttermilk) for 15 minutes.
2. Add the oil and eggs and stir well
3. Add the remaining dry ingredients. (Probably best sifted, but I don't usually bother! Maybe that's a mistake!)
4. Stir in the mashed banana.
5. Spoon into muffin pan that has been sprayed with vegetable spray.
6. Bake at 350 for 25 to 30 minutes. Makes 12 moist,delicious muffins.
These muffins don't keep their height once they cool - and I'm not sure why. Perhaps sifting the dry ingredients would help. Any seasoned bakers out there might know the reason and let me know....
Regardless, they quickly disappear.
In terms of WeightWatcher® points, they work out to approx. 3 points per muffin.