Hello again, folks! Yes, it HAS been a very long time, such that this blog will soon have a new face and hopefully a plethora of posts coming soon.
Since last we’ve chatted:
- We’ve moved …and we’re looking again.
- We’re pregnant!
- I’ve saved recipe after recipe of mouth-watering treats that I cannot wait to share!
Since Baby is on the way, and my ultra-certified nurse friend Rebecca emphasized the importance of nutrition with us yesterday, I think it’s high time we share these delicious bran muffins. They’re not only chock-full of whole grain wheat, but are sweetened with natural sweeteners and studded with fruit. Yum! Serve them at breakfast, with tea, or coffee, though I’ll only have one cup. Please and thank you.
Adapted from The New York Times Natural Foods Cookbook published 1971
Yields 18 muffins
2 cups white whole wheat flour OR stone ground whole wheat flour
1 1/2 cups wheat bran
3/4 teaspoon salt
1 1/4 teaspoons baking soda
2 tablespoons raw natural cane sugar OR brown sugar
2 cups full fat yogurt * I used half yogurt, half sour cream
1 egg, lightly beaten
1/2 cup honey
2 tablespoons melted butter or oil
1 cup of add-ins of choice *1/2 c. blueberries or dried blueberries, 2 bananas, in medium dice
Preheat oven to 425F degrees, racks in the middle.
In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.
Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing.
Grease muffin cups or use muffin papers (18). Fill each 3/4 full. Bake 15-20 minutes, until muffins are golden on top and cooked through. Cool 5 minutes and remove to cooling rack.
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