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O.k. so most people don’t typically get excited about bran muffins, but I’ve always loved them. Unfortunately most of them are either too dense or too sweet for me. This recipe is one of the best one’s I’ve tried. It’s adapted from Heidi Swanson’s 101 Cookbooks blog.

2 cups white whole wheat flour

1 1/2 cups wheat bran

3/4 teaspoon sea salt

1 1/4 teaspoons baking soda

2 tablespoons brown sugar

2 cups full fat plain yogurt (I used a mixture of Brown Cow’s cream top, and low fat)

1 egg, lightly beaten

1/2 cup honey

2 tablespoons melted butter

1/2 cup of raisins

1/2 cup chopped walnuts

1 teaspoon cinnamon

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 raisins, walnuts, and cinnamon. Don’t overmix!

Line  the muffin tins with paper muffin cups. Fill each 3/4 full. Bake 20 minutes, until muffins are golden on top and cooked through.


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