As far as bran loaded muffins go, these are pretty good, especially the next day. Like a Fruity Banana Bread, the muffins become softer, more moist, the longer they sit out on the counter in a storage container.
I’m trying to mix up my breakfast regimen and try new-old classics. I’ve never eaten Malt O’Meal or hot cereal products other than oatmeal. From my local grocer, I picked up a box of oat bran hot cereal and a dollar box of grits. Until last week, I had never eaten grits. Side note and next post, I lurv grits! I can’t believe I’ve been living without them all this time. Okay, back to these here muffins.
Another product I picked up for the first time was fig flavored yogurt; I found it at the foodie mart. I did not enjoy eat it by itself, but I immediately imagined it going into a dense breakfast bread in place of buttermilk or sour cream. So I went to searching for muffin recipes and found just want I needed.
HERE’S ALL IT TAKES
- 1 1/2 cups oat bran cereal
- 1/2 cup craisins
- 1/4 to 1/2 cup pecan pieces
- 3/4 cup boiling water
- 1 egg from a happy chicken
- 1 cup fig yogurt or plain yogurt
- 1/4 cup oil
- 1 1/4 cup flour
- 2/3 cup brown sugar
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon table salt
- 1/4 teaspoon ground nutmeg
Heat oven to 400ºF. Grease the bottom of a 12 cup muffin pan.
In a large bowl, mix the oat bran, craisins, pecans and boiling water. Allow to sit a couple of minutes.
Meanwhile, beat together the egg, yogurt and oil.
In a separate bowl, stir together the remaining dry ingredients.
First, add the egg mixture to the moistened bran mix and stir well. Second, add the dry ingredients and fold into the wet ingredients. Do not overstir; allow the flour to become moist as you fold the ingredients together.
Use a 2 inch scooper to fill 12 muffin cups, divide batter evenly among the cups. BAKE about 20 minutes, until golden brown. IMMEDIATELY remove from pan, allow to cool on wire rack.
I love eating my work