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. (180 mL) and add 1/4 c. (60 mL) honey.

Colon Rockets:

4 c. (1 L) natural wheat bran

2 c. (500 mL) whole wheat flour

2 tsp. (10 mL) baking soda

1/2 c. (125 mL) sunflower seeds, lightly toasted

2 tbsp. (30 mL) flax seed

2 tbsp. (30 mL) chia or hemp seeds

3 c. (750 mL) milk

2 eggs

1 c. (250 mL) fancy-style molasses (see Note)

2/3 c. (160 mL) coarsely chopped walnuts, lightly toasted

1 c. (250 mL) plumped raisins (see Another Note)

1 c. (250 mL) 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 (160 mL) 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. (180 mL) and add 1/4 c. (60 mL) 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 in metal measuring cups.

Combine dry ingredients.

Final step: Stir in fruit.

Bake extra muffin batter in metal measuring cups.

For more recipes like this one, see One Click: Energy Bars and Power Bars.