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Remember oat bran muffins? Remember how they were supposed to bring your cholesterol down, so everybody was eating them? Remember the cartoon about the man who stood in front of the three-story oat bran muffin he had to eat to make up for everything he'd eaten before? Well, I fell for that stuff, too, and for a couple of years I made a batch of oat bran muffins every two or three weeks, and ate one every day. It was not unpleasant, actually. These are great with a cup of coffee and chicory with hot milk.
- Dry ingredients:
- 1 cup self-rising flour
- 1 tsp. cinnamon
- Dash nutmeg
- 2 1/2 cups oat bran
- 1/2 cup pecan pieces
- 2 medium apples or pears, peeled, cored, and chopped
- 1/2 cup shredded carrots
- 1/4 tsp. salt
- ~
- Wet ingredients:
- 6 Tbs. canola oil
- 1/2 cup Steen's cane syrup or molasses
- 1 1/4 cup buttermilk
- 1 Tbs. honey
- 1 Tbs. honey
- 1 Tbs. vanilla
- 2 egg whites
- 1 egg yolk
Preheat oven to 400 degrees.
1. Combine the flour, cinnamon, nutmeg, and oat bran in a bowl and mix well. Add the other dry ingredients and stir well to distribute everything evenly.
2. Mix all the wet ingredients in a larger bowl. (Measure the syrup after the oil, and it won't stick to the measuring cup.)
3. Pour the dry ingredients into the wet ingredients and, with a minimum of stirring, combine them. making sure all the dry ingredients at the bottom get saturated. The batter should be quite wet.
4. Spoon the batter into greased muffin tins. Fill each pocket about 90 percent full. Bang the muffin tins down on the counter to settle and even out the batter.
5. Bake in a 400-degree preheated oven for 25 to 30 minutes. Larger muffins will, obviously, take longer. Aluminum tins bake faster than stainless steel, but the latter are preferable.
6. Remove from oven and cool. Freeze the muffins you don't plan on eating right away.
Makes fifteen to eighteen muffins.