Best Bites: Bran Muffins

By Donna Erickson

Get a Taste of These Mouthwatering Bran Muffins

I've been baking and writing about bran muffins for years. I recently put my favorite recipes to the test, and if my family tasters are honest, I've hit on an updated version so good that I have to hide muffins in the recesses of my cupboard pantry if I'm going to get my share.

Still full of good and healthy stuff, this version calls for the raisins to soak a bit so they puff up before getting stirred into the batter. I also added more chopped walnuts. When I did a taste test with two recipes, one with and one without a smooshed-up ripe banana, the one with banana won. It adds a nice taste and texture.

Taste-testing aside, the fun part of muffin-making with kids is that there's a job for all ages and stages. One child can measure and stir together dry ingredients in one bowl, while another can crack the egg or smoosh the banana in a different bowl. Within minutes, the batter comes together, ready to scoop into little paper cups and bake.

Wash and dry the prepping dishes as a team, and before you know it, you're poking a toothpick in the middle of a muffin to test its doneness and enjoying a healthy homemade snack in a kitchen where the baking aroma of home wafts through the air.

PHOTO CREDIT: Donna Erickson

MOUTHWATERING BRAN MUFFINS

Makes 12 large muffins

• 2 cups whole wheat flour

• 1 1/2 cups wheat bran

• 1/2 cup wheat germ

• 2 tablespoons brown sugar

• 1 1/4 teaspoons baking soda

• 1 teaspoon salt

• 2 cups plus 2 tablespoons milk

• 1 egg, lightly beaten

• 2 tablespoons vegetable oil

• 1/2 cup raw blue agave sweetener or 1/3 cup honey

• 1 ripe banana, mashed

• 3/4 cup raisins, soaked in water for 5 minutes and drained

• 3/4 cup chopped walnuts

Preheat oven to 350 F. Line a muffin pan with paper liners. Stir together the flour, bran, wheat germ, brown sugar, baking soda and salt in a medium bowl.

In a large bowl, whisk together the milk, egg, vegetable oil and agave sweetener or honey, until combined.

Add the dry ingredients, stirring just until combined; then fold in the banana, raisins and nuts with a few swift strokes. Do not overstir.

Scoop the batter into the muffin cups. An ice-cream scoop works well.

Bake until lightly browned and a toothpick inserted in the center comes out clean, about 20-25 minutes.

Cool for 5 minutes and serve.

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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.

(c) 2024 Donna Erickson

Distributed by King Features Synd.