Can bran muffins be both healthy and tasty? I decided to find out.
Several illnesses are prevalent on both sides of the family tree. With that in mind, I always keep my eye out for tasty and somewhat healthy baking goods. A recipe that meets that criteria and easy, I definitely had to try it. That led me to the Healthy Bran Muffin recipe from Sally's Baking Recipes. Getting over the "healthy" part of the recipe, it is dairy-free, refined sugar free, filled with fiber and most of all, not dry.
That is key for me. Flashbacks of bran muffins of the past, makes my throat constrict thinking of the dryness. As you can see from the pictures of my muffins, they didn't quite turn out like Sally's. Her's look uniform and enticing. Mine look odd and dry. Despite using a scoop to fill the muffin tin, mine came out different sizes with peaks. I was pleasantly surprised when I cut one open and tasted. They were not dry, woo hoo!.
I didn't use muffin liners. I instead followed a tip I heard during the Williams-Sonoma/Bake from Scratch Magazine Baking School session with cookbook author Sarah Kieffer. During her demonstration of Caramel Apple Muffins on their 100th Class celebration, she use baking spray with flour and nonstick spray before filling every other muffin cup. Things that I will do differently the next time I try this recipe will be to plump the raisins and toss in flour before putting in the batter, as well as use honey instead of maple syrup. Oh and I will most likely use whole milk instead of the almond milk. With that said, they were pretty good (especially with a little pat of Kerrygold Salted Butter).
Recipe: Healthy Bran Muffins, Sally's Baking Recipes
Key Ingredients:
Equipment Used:
2-October-2023 Update
Chatting with Chef Christy she suggested adding molasses to improve the taste.
