I have always been a bran-muffin fan as well as a vegetable-lover (even as a kid)!! Overcooked carrots and canned peas were not enough of a deterrent to keep me off the green garden path LOL ;).
Anyways, back to the muffins, this muffin recipe is another staple from my collection. Great just the way they are or add variety with chopped pecans, dried cranberries, carob chips etc…instead of the raisins. Makes 10-12 large muffins. PS I made mine extra-big….. that’s why there’s only 8! Enjoy…..
Extra-Easy, Extra-Moist Bran Muffins
1/3 C. vegetable oil
1 large egg
4 T. dark brown sugar
1/3 C. molasses
1 ½ C. unbleached white flour
1 C. natural wheat bran (not cereal)
1 teas. EACH baking soda, baking powder, ground cinnamon
½ teas. sea salt
¾ C. plain yogurt
½ C. milk
1 C. raisins (optional)
Preheat oven to 400. Grease muffin tins thoroughly and set aside.
In a large bowl, combine first 4 ingredients.
In a medium-sized bowl, sift together the dry ingredients, adding the raisins if desired.
In a cup or small bowl, combine the yogurt and milk.
Add dry ingredients alternately with the yogurt/milk to the first ingredients, stirring JUST to combine, don’t over-mix, batter should be lumpy. Pour into prepared muffin tin, filling each cup approx. 2/3 full. Bake 15-20 minutes, until done. Reduce heat to 375 after first 10 minutes if browning too fast.
Variations: Substitute 1 ¼ C. buttermilk for the yogurt/milk.
Add the grated zest of one large orange with the dry ingredients.
Add chopped nuts, dried cranberries etc…or combination of, in place of the raisins.
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.