Sometimes I just crave an uber-healthy muffin, one that’s chock full of good-for-you stuff like flax, bran, raisins…you know the kind I mean. They don’t have to be big to do the trick. In fact, they usually are so densely packed with goodness they weigh twice as much as the the standard “light and fluffy” bran muffins you find in the nearest coffee shop, but are about half the size and better. This is the kind I like. Anything bigger and it’s just too much.

I call these types of muffins “pipe cleaners.” Don’t make me explain. All the hearty, fibery goodness should be explanation enough.

This is the pipe cleaner recipe I love.

Flax Oat Bran Muffins

1 1/2 cup unbleached white flour
3/4 cup flaxseed meal
3/4 cup oat bran
3/4 cup brown sugar
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 cup carrots, grated
1 large apple, grated
1/2 cup raisins
3/4 cup milk
2 eggs, beaten
1 tsp. vanilla

In a large bowl, mix together all dry ingredients. Stir in carrots, apples and raisins. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients and stir until ingredients are moistened. Do not over mix. Fill muffin cups 3/4 full.

Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean.

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I know I should, but I don’t always eat breakfast. So on those days when I get my morning latte at Starbuck’s I’m tempted to get a bran muffin; hoping it will be a healthy hold-me-until-lunch breakfast. It does hold me until lunch, but unfortunately, I’m pretty sure it’s loaded with sugar, which forgoes my feeble attempts at health (sorry, Starbuck’s, you’re not the only coffee joint to blame). I just wish I could find a bran muffin that is actually healthy and low in refined sugar. So I decided to make some of my own healthy muffins – I also needed an excuse to use the cute little Sili Cups (silicone) that I got for Christmas.

I found a recipe that sounded easy and healthy:

4 eggs
1/4 cup Splenda (the original recipe called for ¾ C which turned out way too sweet. Alternatively, I’m sure you could use Stevia ,or the like, as well)
1/2 cup vegetable oil
1 cup buttermilk
1.5 C unsweetened applesauce
3 cups Kashi 7 Whole Grain Nuggets Cereal (or any bran bud cereal)
1 cup whole wheat flour
1 cup whole bran flour
5 teaspoons baking powder
1 teaspoon salt
Optional:
1 cup raisins
1 cup finely chopped nuts
1 cup finely chopped/sliced cooking apples

Place eggs, Splenda, oil, buttermilk, bran buds, nuts, apples, raisins, and applesauce in bowl and mix well. Let stand 30 minutes.

Sift dry ingredients together and add to above mixture.

Place in silicone cups or greased muffin tins and bake at 350 degrees for approximately 30 minutes or until tooth pick comes out clean. Yield is about a couple of dozen.

Afterwards, I discovered Farmgirl Fare’s Back Into Bran Muffins: My Best Bran Muffin Recipe. She has kindly given us her recipe for muffins as well as a few variations to the basic.

Let us know your favorite!

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• The Ultimate Holiday Cookie Contest!
• Pumpkin Pie vs. Pecan Pie
• What to Wear to Your Next Dinner Party
• Macarons are the new cupcakes
• The Importance of Pie Crust