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Today is magic muffin making day. So, in order to put it off a little longer, I will tell you about magic muffins. If any of you have high cholesterol you may be interested. But those of you who just want a (relatively) yummy way to greatly increase your fiber intake, may also want to try this. I make these especially for my husband who had triple bypass heart surgery just before his 43 birthday. He cannot take any statin drugs, so he needs an extra boost lowering his cholesterol. If you're interested in all the facts, studies, and tons of information on this, check out Robert Kowalski's Website, or read his book, The Eight Week Cholesterol Cure. But the benefit is in the oat bran, which you can easily add to your diet in many ways. If you like hot cereal in the morning...oat bran is perfect! Or if you make any of your own breads or cakes, you can add some oat bran to most of those.
Tons of articles now on "muffin mania" etc., but many muffins only have enough oat bran to just barely be able to be called "oat bran muffins". I really worked hard on these muffins...at the request of my husband. He kept asking for just a little more oat bran. So, here they are. They're not bad eaten fresh and warm. My husband actually loves them (but he's not really known for his discriminating taste in food...we tease him about this regularly!).
Sheri's Magic Muffins
makes 24.5 muffins (remember, I love to eat the batter!)
4 cups Oat Bran, I whiz mine in my Ktec blender for about 60 seconds, but it's optional
1/2 cup whole wheat flour
1 cup sugar (I know, I know...you can reduce it if you want!)
1.5 tsp baking powder
1.5 tsp baking soda
1 tsp salt
1/2 cup canola oil (I also use olive, but try not to because of it's low smoking point)
1/2 cup honey
4 ripe bananas, mashed
2 eggs or 2/3 cup egg substitute
1/2 cup fat free milk
I am SO lazy, I never use two bowls. I always whisk the dry ingredients together then quickly add the wet ingredients to a well in the center of the dry, then, after they're all added, whisk like crazy (I love that part!) But for all this stuff I use my Cuisinart DLC-7 Pro, which has been discontinued, but this links to one a lot like it. This food processor deserves a moment of fame here. It is coming up on 25 years old. It has been my faithful kitchen friend all these years. I love these two kitchen tools. They speed up my cooking so much that I am able to accomplish so much more than I would without them. (Plus, in summer, the blender makes snow! So you can make real homemade snow cones--I'll give you the recipe for CHEAP GREAT syrup too!) Anyway, mix wet into dry, then bake in greased (I use Pam) muffin tins for about 30 minutes at 350º.
Blessings,
Sheri
P.S. I would add a 1/2 teaspoon of cinnamon or more, if my husband liked it!
*Edit
*Double Edit...Recipe fixed!
I thought I should add this recipe. This one is MY personal favorite...
Pumkin Oat Bran Muffins
makes 24 muffins
1 cup Oat Bran (whizzed in blender, see recipe above)
1.5 cups whole wheat flour
1 cup sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/2 cup veg oil
15 oz Canned Pumpkin
1 egg
1/2 tsp salt
1.5 tsp Pumpkin Pie Spice
1.25 cups milk
Whisk wet into dry ingredients (see above recipe instructions). Fill muffin cups halfway. This batter is rather stiff, so the shape you see going into the oven, is the same shape they are when they come out! So, if you're interested in pretty shaped muffins, you may want to smooth these before baking. Bake at 350º for about 20 minutes.
Mmmmmm. I hope you like them!
Blessings,
Sheri
Wanna visit my bento store? Click here.
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| | Posted 11/2/2007 2:48 PM - 188 Views - 14 eProps - 8 comments
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