Probably like many of you, I usually have the same breakfast almost every day…I love my yogurt with fresh fruit and chia seeds. It gives me that great feeling of starting the day off healthy and fulfilled. But some days it’s just like…ugh, I want something else! Well, one of my favorite indulgences are muffins…any kind of muffin really. With a hot cup of coffee or tea, a sweet soft treat for breakfast is something I love to splurge on. One way I like to “split the difference” is when I have a bran muffin for breakfast. In my mind it’s not “horrible” and I actually really love them! I adapted this recipe from La Brea Bakery and it is full of healthy bran, sweet raisins and yummy carrots. You will love this breakfast “treat” and won’t feel guilty eating it!!
2 c. wheat bran
1 c. plus 1/2 c. dark raisins
1 c. plus 1/2 c. water
1/2 c. buttermilk or plain low or non-fat yogurt
orange or meyer lemon zest from one citrus
1/2 c. packed light brown sugar
1/2 c. vegetable oil
1 large egg
1 large egg white
1 1/2 c. shredded carrots
1 tsp. vanilla
1/2 c. flour
1/4 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350F. Line a 6 -cup (large) muffin tin with paper liners (you could use a 12-cup tin as well).
Spread the wheat bran on a baking sheet and toast in the oven for 6-8 minutes, stirring to cook evenly halfway through. Remove from oven and let cool. Increase oven temperature to 400F.
While bran is toasting, heat 1 c. of the raisins with 1/2 c. of the water. Simmer for 10 minutes or until all of the water is absorbed. Puree the raisins in a food processor or blender until smooth.
In a large bowl mix together the toasted bran, buttermilk or yogurt, and 1 c. water. Add the raisin puree, citrus zest and brown sugar.
Stir in the oil, egg, egg white, carrots and vanilla.
Mix together the flours, baking powder, baking soda and salt and sift directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the remaining 1/2 c. raisins.
Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool on wire rack for 30 minutes before removing from tins.
Beijos e Tchau!
Ludmilla and Marilyn Chudda