Tuesday, August 14, 2007

Baby Bran Muffins

From the The New York Times Natural Foods Cookbook by Jean Hewitt
via the lovely and talented Heidi Swanson of 101 Cookbooks.com

These were very easy and delicious.

2 cups white whole wheat flour OR stone ground whole wheat flour
1 1/2 cups wheat bran
3/4 teaspoon fine grain sea salt
1 1/4 teaspoons baking soda
2 tablespoons raw natural cane sugar OR brown sugar
2 cups full fat yogurt
1 egg, lightly beaten
1/2 cup honey, preferably a light honey such as clover
2 tablespoons melted butter
1 cup of add-ins of your choice - raisins, chopped dried fruit, nuts, etc (optional)

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.

2 comments:

gwen1234 said...

I woke up craving bran muffins this morning (is that weird? I think that might be weird), probably because you told me how good they were and I'd been wanting them. Alas, I had no yogurt and couldn't figure out what to substitute. I made a recipe from Bittman's How to Cook Everything instead, using milk instead of yogurt, but I think I'm not going to post it... mine turned out fine, but these sound way better than fine. As in, "ooh, baby, you're so fiiiine" as opposed to just fine.

Moral of the story: Stick with yogurt.

hefk said...

YOU'RE so fine!
Bittman is so fine!

Yogurt...
so fine.