Well that was two years ago, and I have been enjoying these healthy bran muffins since. But after 5 months of enforced inactivity due to back pain and then recent back surgery, a strict diet regimen is needed to shed some extra pounds.
Metabolically I respond best to a low carb regimen but while I can happily do without pasta, rice, potatoes and such, every now and then I need something like my tasty, fibre rich muffins for comfort food. However, in my original recipe, each muffin had approximately 50 g of carbohydrates. My challenge was to see if I could get it down to 25 g without losing any of the yummy taste and texture.
By special request:
Here is my more-or-less recipe for my chock-full-o-health bran muffins.
The more-or-less refers partly to the golden raisins and dried apricots which I add in different quantities depending on my mood or what I happen to have in my pantry.
It also refers to the fact that I tend to experiment with ingredients, oven temperatures and cooking times - so this is the formula I am using currently (no pun intended!).
I usually mix these by hand since I am too lazy to have to take out my mixer and wash it afterwards. And muffins are not supposed to be overmixed anyway - or so I am told.
Heat oven to 425
I use the silicon baking trays and lightly coat them with oil
This recipe makes 24 muffins
2 cups of golden raisins
Dried apricots- chopped into raisin size chunks- I use about 0.25 to 0.5 cups
3 cups skim milk
Place raisins and apricots in bowl and pour the milk over and allow to soak.
In another bowl blend 3 eggs, 1.25 cups brown sugar and 1.5 cups of oil (I usually mix olive oil and grapeseed oil) and 1 tablespoon vanilla essence
1 cup oat bran
1 cup wheat bran
2 and 2/3 cup organic whole wheat flour
0.25 cup of flax seed
6 tablespoons wheat germ
3 tablespoons baking powder
Add the milk, raisins and apricots to the eggs, sugar and oil and mix well
Then add the dry ingredients and mix till fully incorporated but not overmixed.