Tag Archives: Bran

The last bran muffin recipe you will e v e r need.

Posted on September 13, 2010 | 13 Comments

As you know, I make muffins all. the. damn. time. My bran muffins were always just slightly off. They were either a little too branny or not enough. Too moist or too dry.

Never again.

I have finally found the perfect ratios of

bran to wheat

baking powder to flour

wet to dry

banana to egg

.

I seriously recommend you book mark this recipe, that is, if you like bran muffins. :)

I couldnt decide if I wanted to make nutty banana bran muffins or dark chocolate banana bran muffins, so I made a batch of go-either-way batter and made both!

All you gotta do is make the batter and then divide it into however many bowls (corresponding to how many different flavors).

I divided my batter into two bowls. To one I added dark chocolate chips, and to the other I added ground (this is KEY) walnuts and almonds.

Recipe: Makes 10 muffins

Mix the dry ingredients in one bowl and the wet in another. Pour the wet over the dry and stir with as few swoops as possible. Pour into a greased muffin tin. Bake at 350 for 30-40 minutes.

Note: Soak your grains first! This is a good resource.

Dry ingredients -

1 1/2 cups whole wheat pastry flour

1 1/2 cups wheat bran

1/2 cup sugar

2 tsp baking soda

pinch salt

ground, toasted walnuts & almonds (if making the banana nut muffins only)

Wet ingredients –

2 large super ripe bananas

1 medium egg

1 cup milk

1/2 tsp vanilla extract (if making the chocolate chip muffins only)

Benefits:

Bananas * High in potassium which helps the body eliminate excess salt and water (good for bloating)! Also help prevent muscular cramps and improve blood circulation. Bananas are high in zinc, which is key for healthy hair. They have also been linked to the prevention of stomach ulcers because they protect the stomach mucous layer. They are high in vitamins C and A, and phosphorus (which helps improve memory).

Wheat bran * contains TONS of iron, B vitamins, magnesium, phosphorous and antioxidants! 1 cup has 25 grams of fiber and 9 grams of protein!

Whole wheat flour * when you choose white flour over whole wheat flour, you are losing over half of the B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.

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Fiber lovin’

Posted on September 8, 2010 | 11 Comments

So I made these bran muffins, ya see?

And I am sitting here trying to think of a name for them. The names I think of either don’t do the muffins justice or they are too long and sound tacky.

Caramelized Peach Butter Bran Muffins

Southern Muffins

Peachy Pecan Muffins

Brantastic Peach Muffins

Butter Bran Muffins

Yeah. I have no idea. They are all bad. But the muffins are great, both in taste and nutrition. Each muffin boasts…

7 grams of fiber

4 grams of protein

10% DV of copper

10% DV of iron!

16% DV of magnesium

73% DV of manganese!!

12% DV phosphorous

10% DV of zinc

and more :)

Oh, you want the recipe? Yeah. Fine.

Recipe: Makes 10 muffins

Dry ingredients -

1.5 cups wheat bran

1 cup whole wheat pastry flour

1/2 cup brown sugar

2 tsp baking powder & pinch of baking soda

3/4 cup chopped toasted, salted pecans

lotsa cinnamon

Wet ingredients -

1 large, juicy peach

1 tbsp maple syrup

a few drops lemon juice

cinnamon

4 tbsp butter

1 cup 2% milk

1. Preheat the oven to 350. When it is ready, toast pecans lightly for 3-4 minutes.

2. Slice the peach into thin pieces. Place them in a pan on the stove with a bit of water. Add a squeeze of lemon juice. Cover and cook them on med-high heat. As they soften, mash them and add the maple syrup and a few shakes of cinnamon. Lower the heat and continue to cook them, adding water when they get dry, until they are very soft, mushy, and fragrant. At this point, lower the heat to as low as it goes and add the 1/4 cup butter. Once it is melted, stir and remove from heat.

3. Place all the dry ingredients in a bowl and all the wet in another.

4. Pour the wet over the dry and mix lightly with a spatula.

5. Bake at 350 for 28-30 minutes.

Also, I need to share this amazing meal that Pace and I had last night. We went to Buenos Aires Cafe in Austin and it was seriously amazing. Especially the dessert…. again.

I ordered the veggie crepes and they were to die for. Truly the perfect vegetarian’s dish (even though I am not vegetarian). The crepes were stuffed with eggplant and mushrooms.

Uh-mazing.

Pace’s meal was crap but thats what you get when you order like a fool. Whyyyy would you order chicken fried beef covered in ham and cheese? Why why why?

Dessert was increible. That means incredible for you gringos out there ;) . It was my favorite, tres leches. Only it WASNT tres leches…..

It was quatros leches.

I will take 2 to go please. Yes, really. Thanks.

To Pace’s credit, he usually orders better than I do. Not this time, baby.

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Nana Bran Muffins

Posted on July 14, 2010 | 11 Comments

This recipe is based on my Old Man Bran muffins. I wanted to make them sweeter and give them a punch of flavor, so I added in banana and subbed in coconut milk. If you are looking for good breakfast muffin that you can have on a daily basis, this is definitely a good option. Lots of fiber and flavor… my foodie faves ;)  wahahaha

Recipe: Makes 6 muffins

Separate the wet ingredients and the dry ingredients into separate bowls. Combine and mix with as few spatula swipes as possible. Divide into 6 muffin tins that have been sprayed with oil. Bake at 400 for about 20-30 minutes, until they pass the toothpick test.

Dry ingredients:

3/4 cup whole wheat flour

3/4 cup wheat bran

pinch salt

almost 1 tsp baking soda

almost 1 tsp baking powder

3 tbsp sugar

Wet ingredients:

almost 1 cup coconut milk

1 small super ripe banana

1 tsp vanilla

1 egg

Benefits:

Bananas * High in potassium which helps the body eliminate excess salt and water (good for bloating)! Also help prevent muscular cramps and improve blood circulation. Bananas are high in zinc, which is key for healthy hair. They have also been linked to the prevention of stomach ulcers because they protect the stomach mucous layer. They are high in vitamins C and A, and phosphorus (which helps improve memory).

Wheat bran * contains TONS of iron, B vitamins, magnesium, phosphorous and antioxidants! 1 cup has 25 grams of fiber and 9 grams of protein!

Whole wheat flour * when you choose white flour over whole wheat flour, you are losing over half of the B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.

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