Friday, August 21, 2009

Recipe Swap Thursday (er, Friday): Oatmeal-Bran Muffins

Therese at The Musings of a Mom hosts a recipe swap on her blog every week. I have a backlog of recipes that I want to share, so I've decided to join in!

My favorite cookbook is this one:
My copy is so well-used that the pages are falling out. Because of my youngest son's food allergies, I am always taking recipes that I find in here and in other places, and adapting them to accommodate him and to suit my family's tastes.

Here's a recipe from p. 67 of the above-pictured book that I can't live without. I've been having trouble today with Blogger's bold type and italics functions, (and it keeps deleting the pictures I've added--good thing y'all can't hear me cursing) so bear with me. I will post the recipe as it appears in the book, and add my own adaptations as well.

Oatmeal-Bran Muffins

3/4 cup shreds of wheat bran cereal (the recipe suggests Bran Buds; I use All-Bran)
3/4 cup regular oats, uncooked (I use the Quick-cooking kind)
1 1/4 cup milk (I usually use powdered soy milk mix and water; I have also used rice milk in a pinch)
1 large egg (I use 1 1/2 heaping teaspoons powdered Ener-G Egg Replacer mixed with 2 T water)
1/4 cup vegetable oil
1/2 cup raisins (We skip the raisins and add chocolate chips instead. YUMMM!)
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar

Combine first 3 ingredients in a bowl; let stand 5 minutes. Combine egg, oil, and raisins; stir into bran mixture.* Combine flour and remaining 3 ingredients in a large bowl, and make a well in center of mixture. Add bran mixture to dry ingredients, stirring just until moistened. Spoon batter into greased muffin pans, filling three-fourths full. Bake at 400 degrees for 20 minutes or until golden. Remove from pans immediately. Yield: 1 1/2 dozen.

*If using chocolate chips, I suggest adding the egg and oil to the bran mixture and stirring in the chocolate chips last, after everything else is mixed together.

I made these earlier this week, and they were half gone within 30 minutes of taking them out of the oven.
I can pack them in the kids' lunchboxes for dessert, and I don't mind if they eat them for breakfast!

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