Bran and Currant Muffins

If you make extra muffins, wrap each one in foil and store them all in a plastic bag in the freezer. Defrost at room temperature overnight or in the oven before breakfast.

  • Yield: Makes 9
Bran and Currant Muffins

Source: Martha Stewart Living, October 1994

Ingredients

  • 3 tablespoons canola or vegetable oil, plus more for oiling pans
  • 1 cup unprocessed wheat bran
  • 1/2 cup prune juice
  • 1/2 cup plain nonfat yogurt
  • 1/2 cup currants
  • 3 tablespoons unsulfured molasses
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

  1. Heat oven to 400 degrees. Lightly oil nine standard-size muffin cups, or line them with paper liners.

  2. Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.

  3. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.

  4. Spoon batter into muffin cups, filling each about three-quarters full. Bake in the center of the oven for 20 minutes.

  5. Turn muffins out of the pan, and let them cool on a rack.

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