Wednesday, February 25, 2009
Apple Bran Muffins
I was in the mood for baking this week. Even though at the end of the day, my students' homework was still ungraded and I was complaining that my day got sidetracked, I had a batch of fresh muffins to show for it. The recipe is from "Cookwise" by Shirley O. Corriher which I was given by my friend Erika recently. While I'm just starting to read this book, I'm really enjoying her explanations of the science behind cooking and her clearly written recipes. I mostly followed the recipe but I adjusted the baking time (my muffins were done way earlier than she suggested at an even lower oven temperature) and I left out the 1 cup of chopped, toasted walnuts (I was sharing muffins with friends who are nut averse and wanted to make them toddler-friendly).
Apple Bran Muffins (makes more than 1 dozen)
1 1/2 c. oat bran (not wheat bran - bought it in the bulk section at Whole Foods)
3/4 c. unbleached all-purpose flour
1/3 c. nonfat dry milk (in the baking section - adds calcium to the muffins)
3/4 c. packed brown sugar
1 T ground cinnamon
2 tsp. salt
1 T baking powder
1 medium to large carrot grated (about 1 cup)
1 apple, peeled, cored & coarsely chopped (I used a Granny Smith)
Finely grated zest of 2 oranges
1 large egg
2 egg whites
1 cup buttermilk
1/4 c. canola oil
3 T canned crushed pineapple, drained
Preheat your oven to 425 degrees and prepare a muffin tin with non-stick spray, butter, or muffin liners. Combine oat bran, flour, dry milk, brown sugar, cinnamon, salt, and baking powder in a large mixing bowl. Work out any lumps (due to brown sugar) if necessary. Add the carrot, apple, orange zest and stir to combine.
Beat the egg, whites, buttermilk, oil, and pineapple in a medium mixing bowl. Pour the wet mixture into the dry mixture and stir to combine.
Spoon 1/3 c. muffin batter into each cup (just about to the brim). If you have extra batter, you can bake more muffins in a regular tin or make mini-muffins (like I did - my daughter loved these). The regular muffins will take 15-20 minutes and the mini-muffins will take 9-12 minutes to bake. Check them and take them out when the top springs back to your touch and looks golden brown.
What to do with your leftover canned crushed pineapple:
Make white rice and when it's done, fluff it and stir in some crushed pineapple and chopped italian parsley. Good with teriyaki chicken, stir fry, steaks . . . just about anything.