Oh how I love the flavors of cinnamon, ginger, nutmeg and cloves. Oatmeal cookies made with molasses. Morning hot farina with cinnamon and nutmeg added. Rum raisin cakes and ice cream, OMG, that’s me. I am not a chocolate must-have person, I cannot even relate.
The winter season calls for the warmth of these hearty ingredients in a savory or sweet creation. I am maintaining a conscious effort to bake and eat healthier treats and this recipe reflects that with the main ingredient being wheat bran.
It’s great fiber with great flavor! Easy to make too, no need for a mixer. Enjoy!
Gingerbread Wheat Bran Muffins
1 1/2 cup wheat bran
3/4 whole wheat flour
1/2 cup all-purpose flour
2 3/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/3 cup molasses
1/3 cup vegetable oil
1/3 cup apple sauce
1/2 cup sugar
2 large eggs
3/4 cup plain yogurt/milk mixture
3 tablespoons minced fresh ginger
Process: Preheat the oven to 350 degrees F. Spread the wheat bran evenly on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Remove and cool.
In a medium bowl, whisk together the toasted bran, whole wheat flour, all-purpose flour, baking powder, cinnamon, salt and cloves.
In a large bowl, whisk together the molasses, vegetable oil, dark brown sugar and eggs. Stir in the yogurt, milk and ginger.
Gently stir the dry ingredients into the wet. Fill muffin cups and bake for 20-25 minutes.
Makes 9 large or 12 regular sized muffins.