I love a muffin and so does everyone in my family. I make many different kinds of muffins but this recipe is one of my very favorites. As I have said in a previous post, when I am having a muffin, I do not want a dressed up cupcake. I want something with some chew and texture to it. These bran muffins deliver on taste, texture, moistness, and as a bonus you can feel good about eating them!
We were away the past two weekends and Charlie finished the last muffin from the freezer two weeks ago. So while he is out riding in a 70+ mile bicycle ride, I am getting some baking done early this morning before it gets too warm. I whipped up a big batch of these bran muffins and a sweet treat for Easter. (You will see that later.) On to the muffins!
I like to make a large batch of muffins and put some in an airtight container for the week and then I wrap the rest individually in plastic wrap, place them in a zip top freezer bag, and put them in the deep freezer. That way we can pull out just what we need and no danger of freezer burn. It is so convenient for those times when we are too busy to bake or when Charlie wants a breakfast to go.
I adapted a bran muffin recipe to make it healthier. To be honest, sometimes I tweak it a little depending on whether I am trying to shave off a few calories. If I am looking to shave some calories I will use egg whites instead of whole eggs, all whole wheat pastry flour, and I will use only applesauce – no vegetable oil. They are still good, but the recipe as I have it below yields a better tasting and still healthy muffin. (Charlie usually eats most of the muffins and he does not need to watch calories – see the comment above about the 70 mile cycle event!) I find that using a little bit of vegetable oil helps the muffins have a smoother texture that is a little more tender. I love the taste of bran, so most of the time I do not add any extra spices to the recipe. I want to taste the bran and the vanilla. I have added a teaspoon of pumpkin pie spice or cinnamon, or ginger, or . . . . I have even switched things up and used cranberries instead of raisins. Woo hoo – getting all crazy in the kitchen! I hope you try these. Let me know how you like them.