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omnomnom2010-04-19 10:40 am
facetofcathy) wrote in omnomnom2010-04-19 10:40 am
Bran Muffins with Raisins
Bran Muffins with Raisins
(Adapted from an original recipe from Company's Coming, Muffins & More, by Jean Paré.)
In a medium sized bowl mix:
1 cup Plain, natural, unsweetened yogurt
1 cup Natural bran
Let sit for 5 min.
Line your muffing pan with paper liners or grease the pan if you prefer. Pre-heat the oven to 375° F (190°C).
In a large bowl mix:
1 cup + 2 tbsp. Pastry flour or 1 cup All-purpose flour
1 tsp. Baking powder
1 tsp. Baking soda
½ tsp. Salt
1 tsp. Cinnamon
¾ cup Raisins
To the bran mixture add:
⅓ cup Canola oil or other light-flavoured oil
3 tbsp. Honey
1 egg
¼ cup Brown sugar
½ tsp. Vanilla extract
Stir after each addition and beat lightly with a spoon until mixed.
Make a well in the dry ingredients, pour in the liquid, and stir just to moisten. Over beating makes for tough muffins.
Fill muffin cups, and bake for 20 - 25 min. Makes 12.
Variations:
I really prefer yogurt in this, but you can use sour milk (1 tbsp vinegar or lemon juice stirred into 1 cup of milk) or commercial buttermilk. If you have a very thick yogurt, you can thin it with some milk, just don't end up with more than 1 cup.
Chopped dates or other dried fruit work well in place of raisins.
Molasses can be used in place of the honey.
A very small splash of rum replaces the vanilla nicely. Or use TV chef Michael Smith's trick of placing a couple of whole vanilla beans in a jar of rum and leaving it to steep--homemade vanilla extract.
Reconstituted cane sugar (most organic table sugar is made this way, and is an off-white crystal) can be used in place of the brown.
Spice to your taste. I sometimes use ground ginger instead of cinnamon.
(Adapted from an original recipe from Company's Coming, Muffins & More, by Jean Paré.)
In a medium sized bowl mix:
1 cup Plain, natural, unsweetened yogurt
1 cup Natural bran
Let sit for 5 min.
Line your muffing pan with paper liners or grease the pan if you prefer. Pre-heat the oven to 375° F (190°C).
In a large bowl mix:
1 cup + 2 tbsp. Pastry flour or 1 cup All-purpose flour
1 tsp. Baking powder
1 tsp. Baking soda
½ tsp. Salt
1 tsp. Cinnamon
¾ cup Raisins
To the bran mixture add:
⅓ cup Canola oil or other light-flavoured oil
3 tbsp. Honey
1 egg
¼ cup Brown sugar
½ tsp. Vanilla extract
Stir after each addition and beat lightly with a spoon until mixed.
Make a well in the dry ingredients, pour in the liquid, and stir just to moisten. Over beating makes for tough muffins.
Fill muffin cups, and bake for 20 - 25 min. Makes 12.
Variations:
I really prefer yogurt in this, but you can use sour milk (1 tbsp vinegar or lemon juice stirred into 1 cup of milk) or commercial buttermilk. If you have a very thick yogurt, you can thin it with some milk, just don't end up with more than 1 cup.
Chopped dates or other dried fruit work well in place of raisins.
Molasses can be used in place of the honey.
A very small splash of rum replaces the vanilla nicely. Or use TV chef Michael Smith's trick of placing a couple of whole vanilla beans in a jar of rum and leaving it to steep--homemade vanilla extract.
Reconstituted cane sugar (most organic table sugar is made this way, and is an off-white crystal) can be used in place of the brown.
Spice to your taste. I sometimes use ground ginger instead of cinnamon.