I rarely partake in cakes, cookies, pies, and the like; but, boy to I love muffins in the morning and ice cream in the evening. One of the most classic television episodes of all time involves the beauty of this cupcake line baked good. A Seinfeld episode highlights the perfection displayed in the top of the muffin. The show even proceeds to involve Elaine going into business just to sell the tops. After hurdling the obstacle of what to do with the bottoms, she literally fell flat on her face and was ironically stumped on how to carry on. Elaine in distress provides humor in itself; however, being a muffin connoisseur I appreciated more than just laughs with this episode. So what exactly is so desirable in the tops? A slow bake in the oven provides a caramelized crispness on the outer edge and somehow the inner circle phenomenally retains its moisture. The cakey and flaky bottom becomes less than desirable after engaging in the bites at the beginning.
So am I about to post a recipe advising to dispose of half the material? At ease my friends, I have the perfect muffin with density and moisture all the way through! My father-in-law, an avid muffin lover as myself, decided to start monitoring his intake of refined sugars and took it upon himself to concoct his own recipe. He even did the research on the chemistry involved in baking with honey. When using this ingredient rather than white sugars, a lower temperature must be set on the oven and the muffins will need to be stored in the refrigerator. I honestly love these muffins more than my all-time favorite bran-raisin from H-E-B in Texas. Bonus: they’re extremely healthy too!
Bruce Bear Bran Muffins
- 1 ½ cups Whole Wheat Flour
- ¾ cup Brown Flaxseeds Meal
- ¾ cup Oat Bran or Bulgur Wheat
- 2 ½ tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 2 tsp Cinnamon, Saigon (Premium)
- 1 ½ cups finely shredded Carrots
- ¾ cup Raisins
- 1 cup chopped Nuts
- 1 cup Apple Sauce (unsweetened)
- ¾ cup Honey
- 2 beaten XLarge Eggs
- 1 tsp Vanilla
- Cupcake Baking Cups
Mix together flour, flaxseed meal, oat bran, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, raisins and nuts. Add apple sauce and honey. Combine beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are thoroughly moistened. Fill muffin cups ¾ full using ice-cream scoop. Bake at 325 degrees F for 30 minutes.
Yield: 12 medium muffins