All Bran Muffins

 I baked muffins almost daily for 20 years for breakfast. Well, that craziness came to an end four years ago after we moved to China. Our breakfast style changed and became more fruit and protein oriented.

I was going through my recipes and cookbooks the other day and I saw this old recipe that actually is not the way I used make the muffins regularly. This recipe makes heavier, more bread like muffins, indeed with butter and jam together it is so good.  It feels like an energy bar.
 I thought it is time to have some muffins! 

Recipe calls for 18 muffins

Ingredients:
2 eggs

1 3/4  cup plain yogurt

1/2 cup brown sugar

1 ¾ cup plain yogurt

1/4 cup molasses

2 tsp. vanilla powder

1/2 Tbsp. baking powder

3/4  Cup whole-wheat flour

1/4  Cup unbleached flour

2 1/4 Cup all bran cereal

1/2  Cup cherry or cranberry or current

6 Tbsp. olive oil

1/2 tsp. salt

Making

Set the oven 400 F (200 C)

Grind the cereal cherries in the food the food processor finely.

Combine flours baking soda, vanilla and salt

Add grinded cereal into a flour mixture.

Whip eggs and sugar together in the mixer until it becomes creamy.

Fold in yogurt, olive oil, and molasses until all wet ingredients mix together

Add dry ingredients mix by folding and well enough dry and wet ingredients combined together not much. 

Divide the batter equally in each of 18-muffin cup.

(3 muffin pans each has 6 wells)

Bake 20 minutes.

Cool the pan for 3 minutes and remove the muffins on the baking rack.

You can consume the muffins right away, or freeze in airtight container for another time. 
Please Remember again these muffins are not fluffy they are heavy muffins.
Enjoy.
May 11 2014
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