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.


Anonymous said...

I'm here too, although not quite as regularly as I would like to be. I did try leaving a comment on your last post earlier today but, as usual at the moment, Blogger wouldn't let me.

Are you planning to heat the rolls before serving them? If so the night before would be no problem, otherwise I would probably make them that morning (if you have time?) Of course, you could make them the night before and insist they be served warm LOL!

Anonymous said...

What if you made the dough before in the morning and let them rise while you travel. Then when you get there cook them. Viola, hot rolls! This is what my aunt always does.

These muffins to me look like they just have too much bran and not quite enough sweetener. Maybe adding more honey or some maple syrup would help.

Anonymous said...

Sorry, can't be of any help on the roll situation. I've never made them.
I can identify with your horrible muffins. My husband won't let me forget when, early in our marriage, I baked some cookies that were a flop. I was pitching them out the back door as each pan came out of the oven. Our dog thought it was manna from Heaven!


Jennifer said...

My mom makes homemade rolls every year...she always makes them the night before.

Annie said...

Funny, I'm in charge of bringing the rolls too! I was wondering the exact same thing, but I think I decided to buy bakery rolls the day before and forget about making them from scratch.

I'm also bringing the mashed potatoes, so I guess I didn't feel like going crazy with the bread.

I haven't been commenting much lately because I am in a very busy season with my job.

Good luck with the rolls whatever you decide! Happy Thanksgiving!!

Anonymous said...

why dont you make the dough on Wednesday and let it rise overnight in the fridge. You'll get way more flavor that way( but cut the yeast down if you're going to do that). Then, take them out Thursday, shape them, give them a second rise and bake off.