My husband has been told to up his fiber intake. If you’ve only just recently begun to experience the phenomena called “getting old” then you may only be vaguely aware of fiber as something you get out of plants and bran muffins. And that cereal that looks like gerbil food.
Well, bran comes in two types… there’s the soluble kind, which is in all sorts of fruits and vegetables, oatmeal, and things like Metamucil. Soluble fiber is extremely good for lowering blood cholesterol, among other things.
Then there’s the “insoluble kind.” Many fruits and vegetables also have at least some insoluble fiber. It’s also the kind in bran fiber (this is the kind that looks like gerbil food pellets). Insoluble fiber is good for making you… regular. If you know what I mean.
Well didn’t my husband just discover he needs to make sure he has both, in vast quantity.
My granola bars were a good success on the soluble fiber front. I did throw in a little oat bran and wheat germ too for texture. But as a good source of insoluble fiber… there are better options. I have just started experimenting with making my son cupcakes, and I figured that I might as well put these muffin tins to use. So I made my first attempt at bran muffins today by bodging a basic recipe and tried it out… (Recipe below)
I’ve never tasted a bran muffin before today. So when I performed the taste test survey, I got: “They’re… exactly like bran muffins served anywhere on the planet.” Kind of sweeter than I was expecting, but I think the coconut oil is a nice touch. So far so good. I guess I’m pretty happy with how they turned out. What do you say about bran muffins anyway? I couldn’t even think of a good joke to make about them in the title.
But hey, at least you know you’re empowered now to make your bran muffins instead of being charged two bucks for one that probably has dirty GMO stuff and pesticides and preservatives in one. Eh? Eh?
Well, I had to make a normal bran muffin just once. Now that I have a standard, I can play with it!
(Makes 12 regular-size muffins, not the ridiculous coffee-house size that could serve an entire third world village)
- 1 1/2 cups wheat bran
- 1 cup milk (or alternative like soy)
- 1/3 cup virgin coconut oil, melted
- 1 egg
- 2/3 cup brown sugar
- 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup raisins
Soak wheat bran in milk for 10 minutes.
Mix together oil, egg, sugar and vanilla; stir into the wheat bran.
Mix all the dry ingredients together, stir into the wheat bran until just mixed. Add the raisins, and spoon into paper-cup lined muffin tins.
Bake at 375F for approximately 15-20 minutes, or until your test toothpick comes out clean.
Protip: if you’ve never made bran muffins before, they do not rise as much as cupcakes do. You will fill the paper cups mostly full.