Liz, Champ and I sat on the back porch Sunday morning eating these freshly baked muffins. I mentioned that they were so good I was going to put them on my blog. Liz gave me one of those daughter-to-mother looks, rolled her eyes and suggested that I click on the bread & muffin section of hungry poodle and “just look at all the bran muffin recipes.”
She was referring to the one-tract nature of my mind, always on the lookout for low-fat, fiber-and-nutrient-filled recipes to the exclusion of more adventurous fare. I am now pinning recipes from all over the world wide web onto my Pinterest page, which Liz introduced me to, in an effort to branch out from what she claims is my chicken breast-brown rice-zucchini doldrums. You can add bran muffins to that list.
Speaking of which, alas, I can’t help myself. Here is another bran muffin recipe. This one, via Smitten Kitchen (Deb Perlman’s blog), is a replica of a muffin from the Blue Sky Bakery in New York City, where Deb lives and dreams up fabulous recipes in her tiny NYC apartment kitchen.
Here we go again — these muffins are wholesome. They’ve loaded with fiber and not very sweet. They’re low in fat. They’re an ideal breakfast or snack for someone watching his/her weight (aka a typical Weight Watcher).
Liz, I promise: the next recipe I post will have butter in it, or bacon. And no fiber. Zip. Nada.
In the meantime, I’m going to enjoy these moist muffins, with their tiny pocket of fresh chopped fruit hidden in the middle. Yum.
1 1/3 cups buttermilk
1 large egg
1/3 cup vegetable oil
1/4 cup lightly packed dark brown sugar
1 tsp. vanilla extract
1 1/2 cups unprocessed wheat bran
1 cup all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. table salt
2 tsp. granulated sugar, divided
3/4 to 1 cup chopped mixed fruit (anything but citrus or pineapple; frozen berries are fine)
Heat oven to 425 degrees F. and coat a 12-cup muffin tin with nonstick spray.
Whisk buttermilk, egg, oil, brown sugar and vanilla extract in a small bowl. Whisk bran, flour, baking powder, baking soda and salt in a large bowl. Stir wet mixture into dry until just combined.
Spoon about 2 Tablespoons of batter into each muffin cup. Add about 2 teaspoons of chopped fruit to each (dividing it evenly) and sprinkle the fruit with one of the teaspoons of granulated sugar. Spoon remaining batter (about 1 Tablespoon each) over fruit and sprinkle tops of muffins with remaining teaspoon of sugar.
Bake muffins 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few crumbs attached. Do not over bake.
Allow muffins to cool in pan for 10 minutes before turning out on a rack. Muffins will keep for 3 days at room temperature and can also be frozen.
Yield: 12 muffins
WW Points per muffin: 4