Spiced Whole-Wheat Bran Muffins
Serves: 12
Yield: 36 regular size muffins
Prep time: 35 to 40 minutes
Ingredients
PreparationIngredients
- 3 cups whole wheat flour Add to list
- 3 cups whole wheat bran Add to list
- 2 rounded tablespoons Rumford non-aluminum baking powder Add to list
- 1/2 teaspoon baking soda Add to list
- 1/2 teaspoon sea salt Add to list
- 1 cup raisins or date pieces Add to list
- 1 cup chopped walnuts Add to list
- 1 1/2 teaspoons powdered cinnamon Add to list
- 1/2 teaspoon powdered coriander Add to list
- 1/4 teaspoon powdered cloves Add to list
- 1/4 teaspoon grated nutmeg Add to list
- 1/4 cup apple cider vinegar Add to list
- 1 1/2 cups low-fat or whole milk, or plain or vanilla yogurt Add to list
- 4 cups unfiltered apple juice Add to list
- 2 large eggs Add to list
- 1/4 cup unrefined sesame or safflower oil Add to list
Preparation
Mix dry ingredients in large bowl. In a separate bowl, briskly whisk together the wet ingredients. Gently fold liquid into dry and allow it to sit for 5 minutes. During this time, the batter should "tighten" but still be loose; if it isn't, gently fold in more juice or water and wait another 5 minutes. If the batter is too stiff, the muffins will be very dry; if it's too wet (runny), the muffins won't be full. (Working with this much added bran takes a little experience.)
Fill oiled muffin tins level to the top of each well, and bake in pre-heated 425°F oven, for about 20 minutes. Remove and cool on cake rack.
Enjoy warm, but plan on freezing several individually, or 6 to a bag.
Recipe by , former PCC Nutrition Education Manager
Source: Sound Consumer January 2002
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