Baked some yummy healthy muffins this afternoon! I’ve been dying to try some of the recipes from the book Tate’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads. I found it at the library months ago, and copied a few of the recipes I wanted to try.
My muffins were inspired by her Whole Wheat Quick Bread recipe.
Makes 11-12 large muffins
1 cup Oat Bran (or wheat bran)
1/2 cup Wheat Germ
2.5 cups Whole Wheat Flour
1 tsp Salt
1.5 tsp Baking Soda
1/4 cup powdered Buttermilk
1/2 cup Olive Oil
1.5 cup Milk (1% is fine)
1/2 cup Molasses
1 cup Raisins
1 to 2 Tbsp Sesame and/or Poppy Seeds (optional)
- Preheat oven to 350°
- Line muffin tin with paper muffin cups or rub the muffin tin with oil if you don’t have the cups.
- In a large bowl, mix together the dry ingredients: oat bran, wheat germ, flour, salt, baking soda and powdered buttermilk.
- In medium bowl, combine the wet ingredients: oil, milk, and molasses.
- Pour the wet ingredients into the bowl of dry ingredients and mix gently.
- Stir in raisins, seeds or any other mix-ins.
- Spoon the batter into the muffin tins
- Bake for approx 18-20 minutes until golden brown and firm on top
- Remove muffins from the tin and place on cooling rack to cool. I snuck one after about 10 minutes and ate it warm. Yum.
- Instead of regular milk plus powdered buttermilk (I use the Saco brand), you can just use 2 cups of liquid buttermilk.
- You can optionally add sunflower seeds and/or chopped nuts, with or without the raisins. Oh or how about some chopped dates, figs, or dark chocolate?
- I only have one 6 muffin tin, so I also set five free-form muffin paper cups on a small aluminum tray. The tray and muffin tin fit perfectly on one rack of my counter-top convection oven.
- The muffins are great for breakfast or afternoon snack. They are very filling!
- You can definitely taste the bran/germ flavor. It tastes healthy. It’s not a flavor everyone likes and it can be a little dry. The original recipe didn’t call for any oil, but I opted to replace some of the milk with olive oil. I am glad I did. It seemed to give it a little more moistness.
One of my “free-form” muffins baked without a muffin tin. As you can see, I was hungry before shooting the photo! ;)
Serving 1 muffin (based on total of 11 muffins/avg 3 oz each)
Sugar: 19g (half coming from non-refined sources: whole fruit and dairy)