It strikes me as strange when people say they don’t eat breakfast. I mean, really? Another occasion in the day to eat and you pass it up?
I do understand, however, that some of those among us find it challenging to assemble breakfast, lunch and maybe even partially prepare dinner all before it’s time to bolt out that door in time to make it to work (or school).
And let’s not forget the almost always necessary snacks! L for one needs about 5 mini meals to bring with him to school each day so one has to get creative.
Yesterday afternoon I spent about 1 1/2 (including baking time) hours making these absolutely scrumptious Bran Muffins. Now just wait a minute, I know what you’re thinking… “They’re loaded with sugar and fat!” Au contraire mis amis. These intensely moist cupcakes have no oil or butter in them and less than a cup of sugar for all 15 (yield). Give them a try! They’re perfect for breakfast, part of a lunch, or snacks in between. Hell, you can even grab three and make them dinner! Enjoy!
Bird Seed Bran Muffins
Adapted from the Flour Bakery Cookbook.
2 1/2 c. oat bran
1 1/4 c. 2% milk
1 16 oz container reduced fat sour cream
1 cup mixed dried fruit (I used organic raisins, dates and apricots
1/2 c packed light brown sugar
2 T unsulphured molasses
2 1/2 c. ap flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 T millet
2 T flax seeds
3 T sunflower seends
Prepare muffin cups (either use reusable or paper).
Mix oat bran, milk, sour cream and eggs until mixed and set aside for 30 minutes . Place dried fruit in a different bowl, cover with hot water and set aside.
(* At this time, preheat oven to 350)
Meanwhile, stir flour, baking powder, baking soda, salt together in a different bowl.
After 30 minutes add dried fruit, sugar and molasses to bran mixture and stir. Next, add flour mixture by folding until combined.
Spoon batter into cups until it reaches the top. These are going to be big, hearty muffins! Top with a little “bird seed” mixture.
Bake for 30 minutes or until muffins are springy to the touch. Let cool and devour.
This morning I enjoyed a muffin with a light spread of organic peanut butter with a sliced orange on the side. I’m sure they would be great toasted with some butter, though.
With leftovers, either keep in an airtight container or freeze if not using in the next couple of days.