Hearty Raspberry Muffins

hearty raspberry muffinsWaking up to a cold morning made me want a warm, hearty muffin to chase away the chill. I thought a bright burst of fruit, with some healthy bran, ought to do the trick. Looking through my cookbooks I discovered that I didn’t quite have the exact ingredients for anything that sounded good, so I baked some muffins loosely adapted on a few recipes. It’s kinda what I do.

The recipe was already dairy and egg free, so I just made a few adjustments for altitude. The recipe was simple so it only needed a little extra flour and milk and a slight reduction in leaveners. I also used paper muffin cups instead of baking directly in the muffin tin so I wouldn’t have to scrape any dried muffins off the tin.

Hearty Raspberry Muffins adapted with what was in my cupboard from “Sweet & Natural Baking” by Mani Niall
1 1/4 cups + 1 tsp whole wheat pastry flour
1/2 cup wheat bran
scant 1/2 tsp baking soda
scant 1/2 tsp baking powder
1/4 tsp fine sea salt
3/4 cup + 1/2 tsp almond milk
1/3 cup liquid fruit juice concentrate
3 TBS canola oil
1 cup frozen raspberries, slightly broken up
Preheat oven to 350F and line a muffin tin with paper liners. In a medium bowl, whisk flour, bran, baking soda, baking powder and salt to combine and make a well in the center. In another medium bowl, whisk milk, fruit juice concentrate, and oil until surface is bubbly. Pour liquid ingredients into the well and stir just until smooth. Stir in the raspberries.
Divide the batter evenly among the muffin cups. Bake for 18-19 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack. Makes 11-12 muffins.

Until next time, happy baking!

Blueberry Bran Muffins

blueberry bran muffins Truth be told, I haven’t made blueberry muffins in a long time. And those were from a box. But it was breakfast and couldn’t decide between blueberry muffins or bran muffins. Yes, this is a departure from my decadent, chocolate ways, but I was feeling healthy. Besides, fresh blueberries were calling my name every time I passed them in the market. So I decided on Blueberry Bran Muffins.

For my recipe, I found one that was vegan. I swapped out oat bran for wheat bran because that was what I had. The high altitude fixes were the usual – more milk and flour, less baking soda. Also, I had read that dusting blueberries with flour keeps them from turning your muffins purple. Not that I have anything against purple, but I didn’t think that would make an appetizing picture.

They were good still warm from the oven, but the bran seemed a bit pronounced. After they had cooled a few hours the texture smoothed out, but they were still quite healthy. I think they should be eaten with a glass of chocolate milk.

Blueberry Bran Muffins adapted from Sweet and Natural Baking by Mani Niall
1 cup fresh blueberries
1 tsp flour for dusting the blueberries
1 1/4 cup + 1 TBS whole wheat pastry flour
1/2 cup wheat bran
scant 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine sea salt
3/4 cup + 1 TBS almond milk
1/3 cup liquid fruit juice concentrate (I used Waxed Orchards brand)
3 TBS canola oil
Preheat oven to 350F and line a 12-muffin tin with paper liners. Wash blueberries and pat dry. Lightly dust them with a teaspoon of flour.
In a medium bowl, whisk flour, wheat bran, baking soda, baking powder, and salt to combine and make a well in the center. In another medium bowl, whisk milk, fruit juice concentrate, and oil until the surface is bubbly. Pour into the well and stir with a wooden spoon just until smooth. Stir in blueberries.
Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool for a few minutes, then remove to a wire rack. Serve muffins warm or at room temperature.

Until next time, happy baking!