Monday, July 8, 2013

Maple Syrup Bran Muffins

Inspired by Ari's (my husband) love for raisin bran crunch, I decided to make myself bran muffins. I've never liked raisins and therefore eating raisin bran was always an activity for me; picking all the raisins out of every spoonful (bran flakes don't taste the same). After we spent the day building our new dresser- which took hours, our biggest Ikea Lego yet, I decided to make some bran muffins. Filled with oats, wheat bran, and whipped together with maple syrup and buttermilk, this batter was perfect especially once I folded in the best chocolate chips, and baked them to the perfect crisp. I wont tell you chocolate chips are healthy, but a muffin made of wheat bran and whole wheat flour is a more wholesome alternative. If you want to start your day with something filling I'd recommend making these. If you'd like to skip the chocolate chips, the muffins are also great toasted, sliced in half, and eaten with jam.
1 1/2 cups whole wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt 
1 cup old fashioned oats
2 cups wheat bran 
1 cup buttermilk (or 1 tbsp vinegar + 1 cup milk)
4 tablespoons unsalted butter (earth balance, margarine)
1/4 cup light brown sugar, lightly packed
3 large eggs 
7 tbsp maple syrup
1 tsp vanilla extract
*8oz chocolate chips  
*1/2 cup chopped walnuts

serves: 1 1/2 dozen

1.Preheat the oven to 350°. Place muffin liners into 12- cup muffin tin.
In large bowl sift together the whole wheat flour, baking powder, baking soda, salt, and oats. Place bowl on the side. In another medium sized bowl combine the bran and buttermilk, place on the side. Cream the butter and sugar with an electric mixer until lightly fluffed. With the mixer on low speed add the eggs, 1 at a time. Scrape the bowl then add the maple syrup and vanilla. Add the bran and buttermilk mixture and combine. With the mixer on a low speed slowly add the flour mixture to the batter until just combine. With a spatula fold in the walnuts and chocolate chips. With an ice cream scooper, scoop batter into each muffin tin. back muffins for 25 to 30 minutes.
Bon App├ętit!

1 comment:

  1. Choco and bran has taken too long to happen! These look amazing !
    Can I order some??