Friday, August 26, 2011

Giant Whole Wheat Bran Muffins With Walnuts and Pumpkin Seeds

Bran, I love me some of that.  I've been wanting to make bran muffins for a very long time but I've never quite been able to figure out what bran was in Norwegian and no one knows what 'bran' is so I just said screw it and gave up.  But last night my eyes were opened by wikipedia and I discovered not only wheat bran, but oat bran too!  Yay!  So I bought a huge box of each and got right to muffining.  That is a word, I know because I made it.

I feel like I've struck gold with these muffins.  They are, in my eyes, absolutely perfect.  Very low sugar, practically fat free, packed with fiber and protein, dense without being heavy and perfectly moist. They make a great breakfast or bedtime snack and are great to keep in the freezer. They taste equally awesome hot or cold. The recipe is very adaptable as are the ways to eat them.  It actually comes from Weight Watchers, so if anyone out there follows that plan know that these are a good option for you.  I'm not sure about the point value, but I highly doubt they will throw you off track. 

This was my lovely little breakfast today.  A slice of muffin with cinnamon honey, banana slices and a pinch of grapes.  These are a definite winner.

  You can cut them into slices and eat them with fruit, eggs, jam, honey, whatever you like.  You can also change the recipe to suit your tastes.  Add different nuts or seeds, dried fruit or raisins, even some chocolate chips if you want.  Peanut butter or cinnamon chips would be great too if you want them a little sweeter.  Skies the limit.

Giant Whole Wheat Bran Muffins 
makes 6 Jumbo or 12-14 regular muffins

1 Cup Oat Bran
1 Cup Wheat Bran
1 Cup Whole Wheat Flour
1/2 Cup  All Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1 Egg
2 Egg Whites
1/2 Cup Sugar
 2 Tablespoons Golden Syrup/Maple Syrup/Molasses
1 Cup Buttermilk or Substitute (I used skim milk/vinegar)
 1/2 Cup Walnuts, chopped
1/2 Cup Pumpkin Seeds
1/2 Cup Ground Flax Seed

Preheat oven to 375F/190C.  Grease or line muffin tray

Combine brans, flours, baking powder and soda, salt, walnuts, seeds and flax in a bowl.

In a separate bowl, beat together the egg, whites, sugar, syrup of your choice, and milk.

Add the bran mixture to the wet ingredients and fold together until moistened.  It will be a bit soupy, that's just fine.  Fill muffin cups 3/4 full.  Bake 25 - 28 minutes for giant muffins, 15 - 18 minutes for normal sized. 

 It's best to let them go the full time as they are hard to test, and they will taste more toasted and nuttier.  
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