Sunday, November 19, 2006
Healthy Breakfast Muffins
Cakes 1,001 Classic Recipes From Around The World Copyright 2003
1 cup whole-wheat flour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
1 ½ cups wheat bran
¾ cup milk
¾ cup apple juice I used cider
1 large egg, lightly beaten
2 tablespoons honey
1 tablespoon vegetable oil
¾ cup raisins
2 tablespoons coarsely chopped crystallized ginger
Preheat the oven to 375 degrees F. Butter and flour a 12-cup muffin pan or line with foil or paper baking cups. Sift the flour, baking powder, cinnamon, and baking soda into a large bowl. Stir in the bran. Beat in the milk, juice, egg, honey and oil. Stir in the raisins and crystallized ginger. Spoon the batter into the prepared cups. Bake for 15-20 minutes, or until springy to the touch. Cool the muffins on racks.
These were disgusting, so why I am blogging about them? Because they were fine (in a healthy, fiber-filled kind of way) except for the crystallized ginger, which apparently I don't like (REALLY don't like). I tried eating around the ginger but tiny pieces kept sneaking up on me. I like ginger in other forms, even ginger candy, but crystallized ginger is just not for me. I can file it with goat cheese under 'yuck'.
I should have gone with my gut instinct and made these without the ginger. They would have made for a nice, guilt-free breakfast muffin but I had to ditch them.
Thanks for the comments letting me know there are still people around. I wasn't just fishing for comments, I know people get busy this time of year and I was just curious who was still around. I don't know what my schedule will be like this week. I won't be posting Thursday. I still haven't planned this week's meals yet and it's Monday morning. I know I'll have a few pies to post about after Thanksgiving.
I went to Costco Sunday. I planned on going Wednesday morning but I got it out of the way. Now I can spend Wednesday making pies.
Blast From The Past: Sour Cream-Bran Muffins from June 2006. These were incredibly delicious but not very healthy.
Question of the Day: I'm making rolls for Thanksgiving. Should I make them Wednesday night or get up super early on Thursday? We have to travel 2 hours, so making them just before dinner is not an option. I have no idea how long homemade rolls stay fresh.