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RECIPE: HEALTHY SUNDAY MORNING BREAKFAST (OR GRAB-N-GO FOOD!)…
Baby Bran Muffins
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Baby Bran Muffin Recipe
These bran muffins are delicious hot out of the oven with a touch of butter and sprinkled with a few grains of salt. They are made from a yogurt and whole wheat base with minimal butter and can certainly hold their own against their not-as-nutritious counterparts.
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Ingredients
2 cups (organic*) white whole wheat flour OR stone ground whole wheat flour
1 1/2 cups (additive-free*) wheat bran
3/4 teaspoon fine grain sea salt
1 1/4 teaspoons (aluminum-free*) baking soda
2 tablespoons raw natural cane sugar OR (organic/sulfite-free/unsulfured*) brown sugar
2 cups full fat (organic*) yogurt
1 egg (organic*), lightly beaten
1/2 cup honey, preferably a light honey such as clover
2 tablespoons melted (organic*) butter
1 cup of add-ins of your choice - (sulfite-free/unsulfured*) raisins, chopped dried fruit, nuts, etc (optional)*ChemicalFreeSkinny recommendations
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Directions
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.
Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full. Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer.
Makes about two dozen tiny bran muffins or one dozen larger ones.
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(Source: 101cookbooks.com;adapted from Bran Muffin recipe in The New York Times Natural Foods Cookbook published 1971.)
