Muffiins, Bran Muffins for breakfast-on-the-go.

I am a picky eater. I have issues with textures. 

When I was little, I would peer into the yogurt bowl ( home made yogurt) and squint painfully to check if there was any 'malai' and if there was, I'd reject the whole thing. My parents wold strain the milk and set the yogurt. I would again squint painfully and with a spoon in hand, scrape off the top layer of yogurt to reveal the silky smooth yogurt below. 

As my tea cooled, a film would cover it. Arrgh! I'd run into the kitchen and get a super fine tea- strainer and a fresh cup, strain my tea and drink it. 

I could do all this at home but it was not so easy when I was visiting someone. I'd politely decline tea or coffee even though I was in sore need of the much needed four o'clock cuppa. Sometimes I'd fake and say I am allergic.

M does not see eye-to-eye with my picky nature. He tsk-tsks every time I pick and trash the plasticky film from the top of milk (when I need to boil it). He wonders why I run miles from food that is slimy-ish (like eggplant or oats). He loves oats, eats them for his breakfast, everyday. No sugar needed. GULP!

I prefer these oatmeal bars.
Then one day, M comes home from Sprouts and has bag of  wheat bran. I slapped my forehead and in the very 'wifey way' asked, " arey ha bhusa kashala anlay ata?"He went on and on about this stuff.  I huffed and I puffed.
Then one day, M actually tried to eat the bran like he ate oats. I could not take my eyes off the the rhythmic way his jaws were working and also noticing that he was not gulping. I nodded approvingly, "Bran is good. Loads of fiber. Loads of benefits. Very good" I added, rubbing it in.

I am perverse that way.

Finally, he decided that good or not, bran was better used in some other form. He mentioned it to me, in passing that, bran muffins were good for health.

The idea of a muffin was a good one though. And it would finish up the bran. This recipe caught my attention. 
I made a few changes to the recipe (not the measurement, of course), substitution, really. The changes worked very well and we all enjoyed the muffins, M shared some with his colleagues too. 
These muffins are very moist and slightly sweet making them a treat. They are good for breakfast-on-the-go.

Here is the recipe with my substitutions:

• 2 cups  Wheat Bran
• 1 cup date and nut snack  or just dates- pureed
• 1/2 cup  dark raisins
• 1 cup, plus 1/2 cup water
• 1/2 cup  buttermilk ( if you do not have store brought buttermilk, use 1/2 cup milk and add 1/2 tsp Vinegar, let it stand for a few mins, then use it)  or plain low- or non-fat yogurt
• a few swipes of fresh orange zest (unsprayed) (I did not have any, I left it out)
• 1/2 cup  packed light brown sugar
• 1/2 cup  vegetable oil
• 1 large egg
• 1 large egg white
• 3/4 cup  flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
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• Preheat the oven to 350F. Line a 12-cup muffin tin 
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•  Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.
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• Meanwhile, heat 1 cup of the date snack / dates with 1/2 cup of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the date snack / dates until smooth.

In a large bowl, mix together the toasted bran, buttermilk or yogurt, 1 cup water, then mix in the date puree, orange zest, and brown sugar.

Stir in the oil, egg and egg white.

Mix together the flours, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the 1/2 cup raisins.

Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. 
Bake for 25 to 30 minutes, or until the muffins feel set in the center.

Have a great weekend! With the weather clearing up, it is splendid outside! Pack these muffins in your picnic basket and enjoy the weather.

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Apple Muffins ( Made with Oil)

Last week I picked up Cortland Apples at the store. They looked really nice, well rounded and plump, one that would tempt Snow White.

Cortland apples are snow white inside and are tart. Better suited for baking or making a chutney, IMO. 

 I decided to bake. Something simple. Baking is not my strong point. I have regular bouts of panic and a low self-image whenever I plan on baking, but of course, I don't give up. I follow every word of the recipe and watch the oven like a hawk every time I pop something into it. And they say baking is therapeutic. Hah!

So to start with, I searched high and low for a recipe that suited my requirement. Simple, required just 2 apples and I could use ingredients that I had at home.
I found just that!

I made these for Children's Day (celebrated in India on 11/14) for my little one (who takes it for granted that I can bake) and also (virtually) for young T (My BFF Lisa's son), who has touching faith in my culinary abilities. He rates my baking skills highly (and that, is what makes me want to bake, this innocent faith that the boys have in me).

I have modified the recipe slightly. For the exact recipe, click here. 

To start with, this recipe yielded more than 12 muffins ( I have a 12-standard sized cupcake pan). I'd say 16, maybe. So I made 12 muffins and  used a pie dish to make a smallish cake which was cut into wedges. 

1/2 cup Canola /vegetable or other neutral oil

1/2 cup Granulated sugar

3/4 cup Demerara sugar (original recipe calls for dark brown sugar)

1 large Egg

1 cup buttermilk

2 Cups Unbleached  All Purpose Flour

1 teaspoon Baking powder

1 teaspoon Baking soda

1/4 teaspoon Salt

**1 1/2 tsp ground Cinnamon

2 Apples (I used Cortland), peeled and chopped

Pre-heat the oven at 375 deg. F. Grease the pan or line it with liners and grease them and set aside.

Beat the Oil and sugar together. 

* The original recipe calls for using the granulated sugar and just 1/4 cup of the brown sugar to be mixed in butter and beat it till fluffy. I have used oil instead of butter and did not reserve any sugar, but creamed it all at once.

Add the egg and mix well, scraping the sides of the bowl as required.

Slowly add the buttermilk.

Add the Flour, baking powder, baking soda, cinnamon and salt.

Gently fold in the apple.

Add the mixture to the ready muffin pan / liners, dividing equally.

Bake for 30 mins or until a toothpick inserted, comes out clean.

Cool the muffins in the pan for about 10 mins and then on a rack.

Enjoy as a tea-time treat or in the lunch box or when you want.

NOTES:

* If you have reserved any brown sugar, sprinkle it on top of the batter and  then bake.

**The original recipe calls for 1 Tbsp. of ground cinnamon, I dislike a very strong whiff of cinnamon and therefore used just 1.5 tsp. 

These muffins are deliciously moist because of the oil and the apples, of course and mildly sweet.

(those who do not like fruit pieces in their food (as they tend to become soft) may not approve. )

The reserved sugar will provide a nice crunch when baked. The next time I will try it or make a streusel topping.

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