I had to squeeze a healthy baked good into our Easter weekend! These whole wheat-bran muffins are very moist and tasty. I baked them in my Easter egg-shaped pan, but of course they could be made in a standard muffin pan. This recipe was adapted from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman.
Yield: 9 egg-shaped muffins or 12 standard muffins
- 3 T grapeseed or other neutral oil
- 1 cup oat bran
- 1 cup whole wheat flour
- 1/4 cup pure maple syrup, honey, or molasses
- 1/2 tsp coarse salt
- 3 tsp baking powder
- 2 eggs
- 1 cup milk, plus more if needed (I used 1 percent)
- 1/2 cup raisins
- Preheat the over to 375 degrees (if using a non-stick/dark pan) or 400 degrees for a standard pan. Grease a standard 12-cup muffin pan or line it with paper liners.
- Whisk the dry ingredients together in a bowl.
- Beat together the egg, milk, and oil. (I do this in the measuring cup to save dishes!)
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist; add a little more milk or other liquid if necessary.
- Fold in the raisins.
- Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. (I had to use my egg pan twice, so I filled the empty cups with water on the second batch.)
- Bake for 12-14 minutes (convection), or until the muffins are nicely browned and a toothpick inserted into the center of one of them comes out clean.
- Remove from the oven and let rest for 5 minutes before taking them out of the pan. Serve warm.
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