good for you raspberry bran muffins.

 

I was looking for a healthy, filling, not too sweet breakfast that we could grab as we ran out the door to work.  This muffin recipe has all of those things...plus it tastes oh so good!

Thanks Farmgirl Fare for the great recipe! *I doubled the recipe because they go pretty quick!

Ingredients:

2 cups (5¾oz / 164g) organic wheat bran
1 cup (5oz / 141g) organic oat bran
1 cup (6oz / 170g) organic whole wheat flour
2 teaspoons (12g) baking soda
1 teaspoon (6g) baking powder
1/2 teaspoon (4g) salt
2 large eggs
2/3 cup (5oz by weight / 156g) milk (I used rice milk)
2/3 cup (5½oz / 156g) yogurt
1/3 cup (2¼oz / 65g) safflower oil (or other neutral oil or melted organic butter)
1/3 cup (3¾oz / 108g) sweet molasses or cane syrup
1/3 cup (3¾oz / 108g) honey
1 teaspoon (6g) pure vanilla extract (optional)

Place an oven rack in the middle of the oven and heat the oven to 375°. Grease a standard size muffin pan or line the cups with unbleached baking cups or coat with oil or butter.

Combine the wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. 

Combine the eggs, milk, yogurt, canola oil, molasses, and honey in a small bowl and mix well. (Note: you can use all honey or all molasses instead if desired.)

Pour the wet ingredients into the dry ingredients and mix with a rubber spatula just until combined.  Add frozen or fresh raspberries.  Two bags if you double the recipe.

Generously fill the muffin cups with batter.

Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool the muffins in the pan for 10 to 15 minutes, then carefully remove them and serve warm, or let them cool on a wire rack.