Muffins are our usual Monday breakfast fare, and when I found this recipe of Farmgirl Fare last week, it went to the top of the “to try” file.
These muffins were very good. I made a few modifications to Susan’s recipe (given in her February 21 post) to lower the fat content and to tailor the final product to Jack’s and my taste preferences (more orange flavor and some chopped nuts). Of course, I used the pureed pears to replace half of the oil. The muffins are just the littlest bit sweet, with a hearty, yet soft crumb. You know you’ve been eating healthy when you have one of these! I enjoy the taste, grain-y without the feeling that you’re chewing on pencil shavings, and we both proclaimed the recipe a keeper. The 5g fiber per muffin is a nice bonus, too.
* Exported from MasterCook *
Orange Bran Muffins
Categories: Breads; Breakfast/Brunch
Amount Measure Ingredient -- Preparation Method
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3 cups wheat bran
1 1/2 cups oat bran
1 3/4 cups whole wheat flour
3 teaspoons baking soda
2 teaspoons baking powder
3/4 teaspoon salt
1 large egg
3 large egg whites
3/4 cup frozen orange juice concentrate -- thawed
3 tablespoons milk
3 tablespoons canola oil
1/4 tablespoon pureed pears
1 cup fat-free yogurt -- plain or vanilla
1/2 cup molasses
1/2 cup honey
3/4 teaspoon orange extract
2/3 cup pecans -- toasted, chopped
Preheat oven to 350F. Coat 24 muffin cups with cooking spray and set aside.
Combine first 6 ingredients (wheat bran through salt) in a large bowl; set aside.
Combine the next 10 ingredients (eggs through orange extract) in a medium bowl and mix well.
Pour wet ingredients into dry and mix lightly until just combined. Fold in pecans.
Fill muffin cups a little less than 3/4 full with batter. Spray across tops lightly with cooking spray*. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow to sit in pan for 2 minutes, then remove to a cooling rack and allow to cool for 10 minutes before eating.
*- this allows some cooking spray to cover the outside of the muffin cups to facilitate easier removal if the muffin crown should spread.
adapted from “Susan's Basic Bran Muffins”
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Per serving: 161 Calories (kcal); 5g Total Fat (1g Saturated Fat); (24% calories from fat); 5g Protein; 30g Carbohydrate; 8mg Cholesterol; 286mg Sodium; 5g Fiber
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Add 1 cup dried cranberries, or 1 cup chopped dried apple slices (sub vanilla for orange extract and walnuts for pecans)
Okay, it's March 5th. TIME FOR THE SNOW AND COLD TO STOP!!!
I am just so tired of this weather. I want to plant the garden. And flowers. Lots of flowers!
For dinner tonight, I pulled out a recipe from Cooking Light, African Chicken in Spicy Red Sauce. Warning-- start out with less than half of the ground red pepper called for in the recipe! The sauce is thick, flavored with red wine, garlic, tomato, and spices. It was perfect for this evening, served over whole wheat couscous and paired with plain steamed broccoli and sweet potatoes glazed with a little butter and brown sugar and a squeeze of lemon. Nice and warming, with a glass of shiraz. Wish I had a lemon to slice as a garnish... ;)