Bran Muffins

In keeping with the health kick, I complemented my homemade granola making with some bran muffins. I had seen these on another blog a while ago, and filed them in the back of my mind to make them. The only problem was that they require wheat bran - and who has that on hand???

I finally remembered to pick some up on one of my rare Whole Foods Trips (I tend to overspend there so I limit my shopping trips - everything looks so GOOD!!). The recipe calls for toasting the bran - I ended up burning my first batch, so luckily I had another full two cups! Make sure you stir the bran every once in a while - burnt bran doesn't smell very nice.

I wonder who took that bite? These were gone in about two days. But they are good for you, right??? If you are feeling healthy, or just want to try a not so sweet, but still delicious muffin, give these a try!

(Please note the barbie-themed muffin liners. What a great find.)

Recipe by Nancy Silverton

2 cup (125g) wheat bran
1 cup, plus 1/2 cup (190g total) dark raisins
1 cup, plus 1/2 (370ml total) cup water
1/2 cup (120g) buttermilk or plain low- or non-fat yogurt
a few swipes of fresh orange zest (unsprayed)
1/2 cup (105g) packed light brown sugar
1/2 cup (125ml) vegetable oil
1 large egg
1 large egg white
1/2 cup (65g) flour
1/4 cup (35g) whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350F. Toast the wheat bran on a baking sheet for 6-8 minutes & STIR every once in a while (DO NOT SKIP THIS STEP UNLESS YOU WANT YOUR KITCHEN SMELLING OF BURNT WHEAT BRAN. not a good idea). Heat 1 cup raisins with 1/2 cup water - simmer for ten minutes until water is gone and puree raisins in blender or food processor. Mix together the toasted bran, yogurt or buttermilk, and 1 cup water. Then mix in the raising puree, orange zest and brown sugar. Stir in the oil, egg and egg white. Sift, or just throw in the flours, baking powder, baking soda and salt - stir until combined. Mix in remaining raisins. Spoon batter into muffin tins - almost to the top! Bake for 25 to 30 minutes or until set.

Homemade Granola

About a week ago, I had a granola craving, and instead of going out to the store to buy some, I decided to make my own. After a quick search online, I found a simple recipe with most of the ingredients that I already had in my kitchen. I made only half a recipe - and it was fantastic!! I didn't end up having some of the ingredients (walnut oil & flaxseed meal), so I wanted to try it again to see if it would make a difference.

The second time, I used the walnut oil that the recipe calls for, which was surprisingly not very expensive at the store. I actually liked it better the first time when I just used canola oil - maybe it wasn't quite as rich. Also, I couldn't really tell a difference with the added flaxseed in there. Either way, it works with almost any combination of ingredients that you want to throw in (walnuts, almonds, raisins, etc) and goes great with yogurt for a breakfast! Enjoy!

Recipe (adapted from bonappetit)

• 4 tablespoons walnut oil (I used canola), divided
• 3/4 cup (packed) dark brown sugar
• 1/4 cup egg whites
• 1/2 teaspoon (scant) coarse kosher salt
• 3 cups organic old-fashioned oats
• 1 cup walnut halves, broken in half
• 1/2 cup flaxseed meal*
• 1 cup pitted dates, coarsely chopped or torn into pieces
• 1/4 cup honey

Preheat oven to 350. Brush parchment with 2 tbs oil. In a bowl, whish 2 tbs oil with egg whites, sugar, and salt. Add oats, nuts, and flaxseed, toss well. Spread mixture on baking sheet, bake 10 minutes. Stir, bake 10 more minutes. Add dried fruit, drizzle honey over, bake for 10 more minutes. Let cool and enjoy!

Happy St. Patrick's Day!

I made some festive shamrock sugar cookies for St. Patty's Day, and then iced them in green royal icing!

Here they are "in progress" before I flooded them with more icing.

After some taste testing, we decided that the fully iced ones are actually better - I just loved the look of the outlined ones though (and I ran out of icing so they didn't really have a choice). Everyone loved them, including Miss B (who also shares her dad's ability scarf down incredible numbers of sugar cookies).

Happy St. Patrick's Day!!!

THE ultimate oatmeal cookie???

After 24 long years of baking, I might be finished testing oatmeal cookies. How do I know this? Patrick, who does not like oatmeal cookies AT ALL, and who will never ever ever eat one under no circumstances whenever I make a batch, first, tried one (gasp) and second, said "These are pretty good for oatmeal cookies" (jaw dropping).

I made these to bring to an all day lab meeting, figuring that oatmeal can be eaten in the morning (it qualifies as breakfast, right?) or in the afternoon (it is in cookie form after all). With no raisins, which I found out was a plus, I made two kinds: walnut chocolate chip and white chocolate - craisin. I was impartial to the walnut chocolate chip, and I noticed that those went faster.

It was also nice to have people eat these cookies instead of the desserts that the Washington Duke Inn gave us (must be something they put in those Dook cookies). I will definitely be making these again and might be done looking for THE oatmeal recipe (until the next one comes my way).