Sunday, July 5, 2015

Colon Rockets

The name says it all ...
Passed along without comment … The name of these muffins says it all! A tasty way to … um, do the trick! If you prefer your muffins sweeter, reduce the molasses to 3/4 c. and add 1/4 c. honey.

Colon Rockets:

4 c. natural wheat bran
2 c. whole wheat flour
2 tsp. baking soda
1/2 c. sunflower seeds, lightly toasted
2 tbsp. flax seed
2 tbsp. chia or hemp seeds
3 c. milk
2 eggs
1 c. fancy-style molasses (see Note)
2/3 c. coarsely chopped walnuts, lightly toasted
1 c. plumped raisins (see Another Note)
1 c. fresh, dried, or frozen blueberries (see Additional Note)

Preheat oven to 325 deg. F. In medium bowl, combine bran, flour, baking soda, and seeds. In a separate medium bowl, combine milk, eggs, and molasses. Add combined liquids all at once, stirring just until moist. Mix in walnuts and fruit, just until evenly dispersed. Spoon into ungreased paper liners in muffin pan, filling each 2/3 full. Bake 20-to-25 min., or until a toothpick comes out clean. Makes about 2 dozen standard-sized muffins.

Note: If you prefer your muffins sweeter, reduce the molasses to 3/4 c. and add 1/4 c. honey.

Another Note: See Index for How to Plump Dried Fruits.

Additional Note: If using frozen blueberries, thaw, drain, and pat dry before adding to muffin mixture.

Best Tip Ever: If you find yourself with enough batter for a couple of extra muffins, save oven time and energy by baking the extras alongside the other muffins. Bake the extras in metal measuring cups in the 1 c., 1/2 c., and 1/3 c. sizes.

Combine dry ingredients.

Final step: Stir in fruit.

Bake extra muffin batter in metal measuring cups.

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