The ‘healthy breakfast’ mantra is one I am forever preaching myself and yet I hardly stick to my resolution of eating what’s right for me. These energy-packed bran muffins might make me think again. As rightly described by King Arthur Flour, “There’s something incredibly comforting about a bran muffin. The flavor is wholesome and sturdy; just sweet enough to be a treat, but not so sugary as to induce guilt. For a portable breakfast, they’re hard to beat.” Maybe they are just the thing to prevent me from going into hypo as I skip meals with my oh-so-hectic schedule. Cnt remember when I last had a decent breakfast before this one… I really must try harder to eat healthy!
1/2 cup boiling water
1/2 cup bran cereal [not flakes]
1/3 cup vegetable oil
1 large egg, room temperature
1 1/4 cups all purpose flour
1/2 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp table salt
3/4 cup raisins
1 1/4 cups buttermilk
1/4 cup brown sugar
1 1/2 cups bran cereal [not flakes]
2 tbs apricot jam, for glazing
- In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
- While the bran mixture cools, whisk together flour, sugar, baking soda, baking powder and salt in a large mixing bowl.
- Stir in the raisins. In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients.
- Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.
- Preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers.
- Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
- Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean. Remove from the oven.
- Cool in the pan on a rack for 10 minutes before removing the muffins from the pan. Glaze with apricot jam.
Healthy & Hearty Breakfast!