I am lucky to be surrounded by a lot of people who like being healthy. It's a great way to learn new things, get ideas, and feel supported. A co-worker of mine recently decided to improve her breakfasts, and her weapon of choice was bran muffins from the Joy of Cooking cookbook. What a classic!
She shared the original with me, I made a couple of easy adaptations...and I was amazed by how much I loved them! These muffins are just barely, delicately sweet. They taste fantastic with peanut butter, maple jelly, or butter. They're filling, and loaded with fiber. And while I haven't done any experimenting yet, this recipe just begs for additions. I'm dreaming about coconut, chopped dates, nuts, cinnamon...
Bran-d New Muffins
Note: The following recipe makes about 20 muffins. It works just as well halved, for a week's breakfast supply!
2 cups whole wheat flour
1 1/2 cups oat bran
1 1/4 tsp baking soda
1/4 tsp salt
2 cups almond milk
1/2 cup agave nectar
3 tbsp butter, melted and cooled
Preheat oven to 350 degrees. Mix the first four (dry) ingredients. In a separate bowl, whisk the last four (wet) ingredients. Add the wet mixture to the dry and stir until just mixed. Pour into a lined muffin pan and bake until an inserted toothpick comes out clean, about 20-25 minutes.