Posts Tagged ‘muffins’

Maida’s Famous Bran Muffins and a Variation

February 15, 2012

At the risk of gross oversimplification, there are basically two ways to make bran muffins: (1) with unprocessed wheat bran, and (2) with bran cereal.

You would think that cereal would be the more expensive option, but an 18 ounce box of All Bran Cereal costs about the same as a 14 ounce box of Hodgson Mills Unprocessed Bran. Some cereals have additives, like artificial sweeteners, but the above cereal is just bran, sugar, malt and salt. Comparing the nutritional information on the boxes, I figured out that 93 grams of cereal (about 1 1/2 cups) is the same as 75 grams of unprocessed bran (about 1 1/4 cups). So pricewise and nutritionwise, there isn’t too much difference.

The bran cereal is pre-cooked, which is a disadvantage is certain applications, but I think an advantage with something that is so briefly baked (muffins bake for 15-20 minutes). In fact, in doing a side by side comparison of bran muffins baked with cereal and unprocessed bran, I toasted the unprocessed bran before adding it to the batter to add some deeper color and flavor.

One more advantage in using cereal rather than unprocessed bran: you can readily eat up the leftover cereal for breakfast (well, over the course of many breakfasts), while the rest of the box of bran might linger in the freezer for a while.

Is there a taste advantage of one versus the other? I’m not sure. I made two batches of muffins and compared them side by side and the flavor was fairly similar.

So, the choice is yours. The below recipeĀ  (adapted from Maida Heatter’s famous recipe) lets you choose either raw bran flakes or cereal. And, by the way, if you think bran muffins are dry and tasteless, you must try this moist, deeply flavorful muffin.

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Not Another Carrot Kugel . . . (Pumpkin Muffins)

September 21, 2011

For Yom Tov, I made a batch of pumpkin muffins. I’m having company, and I thought I should make something like the carrot muffins that are so incredibly popular. It seems like most meals I have been invited to have included mini carrot muffins for the kids. If you have little orange muffins and puff pastry mini hot dogs, it is a happy, happy day for the little ones.

I think these pumpkin muffins are even tastier than the usual carrot muffin or carrot kugel. The recipe has a higher than usual amount of eggs, which give the muffin interior a lush, moist, but not soggy interior.

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Sugar-Free Whole Wheat Blueberry Pancake Muffins

September 6, 2011

I was flipping through Claire’s Corner Copia cookbook and spied a recipe for sugar-free blueberry bundt cake. The recipe is sugar-free as in no sugar, honey, agave, maple syrup or even sugar substitute. The only sweetness comes from the blueberries and the liquid (a mix of milk, cider and orange juice).

I was a little leery of making the recipe as a bundt cake, but I thought it would be great as muffins.

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Savory Feta and Roasted Red Pepper Muffins

October 13, 2010

This is from Bon Appetit’s RSVP section: Savory Spinach, Feta, and Peppadew Muffins. Except that I used jarred roasted red peppers instead of peppadews and I left out the spinach.

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