Tuesday, August 4, 2009
Gingerbread Bran Muffins
I never thought I would include something like this on TGIP. But, as things go, a few weeks ago mr. and I decided we wanted something to break up the monotony of high fiber cereal for breakfasts and I started experimenting with bran muffin recipes. Make no mistake: this is not an indulgent treat. This is not even a baked good that will cause me to wax poetic about taste and texture. It is a BRAN MUFFIN. It has a very utilitarian standing in the bakery world. Does anybody ever eat bran muffins because they WANT to? I would argue, no; they eat them because they should. Or even because they NEED to. Occasionally, you run across one that also has a good taste, which makes the eating of it at least something other than a chore.
So, after much trial and error, I give you:
Gingerbread Bran Muffins-liberally adapted from Kelloggs' "Best Bran Muffins" recipe
Makes 12 muffins
*click here for printable version*
1 c. all-purpose flour
1/3 c. whole wheat flour
1 T. baking powder
1 tsp. salt
ground ginger, cinnamon, and cloves (a sprinkle to 1/2 tsp. of each depending on your likes)
1-1/2 c. bran cereal (flakes, buds, whatever)
1/2 c. milk
1/2 c. molasses
2 T. unsalted butter (melted)
1/4 c. unsweetened applesauce
1/2 c. pecans (chopped and toasted)
Stir together both flours, baking powder, salt, and spices. Set aside.
In large bowl, combine bran cereal with milk and molasses. Let stand about 2 minutes or until cereal softens. Add egg, melted butter, and applesauce. Mix well by hand. Add flour mixture, stirring only until combined. Fold in pecans. Portion evenly into muffin tin coated with cooking spray
Bake at 400 for about 18-20 minutes or until lightly browned.
They're healthy, stick to your ribs, and the molasses and spices actually make them taste delicious. I'm not above spreading a little butter on something that is otherwise this healthy. Makes the whole thing go down a little easier.
TGIP Rating--Gingerbread Bran Muffins--KEEPER--We're eating them pretty much every morning, if that's any indication of their goodness.
Next up: I might try that Peach and Crème Fraîche pie I've been talking about. Depends on how sapped I am after Cousin Camp this week.
P.S. I hope by this time next week to have switched all of my printable recipes over to google docs. I think it is much more user friendly than the online word processor I've been using. If you click on a link and it's not working, please shoot me a message.