Sunday, January 11, 2015

Breakfast Bran Muffins

The "Breakfast Bran Muffins" (page 523) didn't turn out quite as moist as I had hoped they would. Of course, when omitting oil from baked goods, there is always going to be a challenge in this respect, but I think bran muffins in particular tend to be a bit on the drier side (which is probably why most recipes call for lots of oil or butter). And since bran flakes can vary widely, depending on what brand you end up with, it's hard to know if the recipe as written will work with the ones you use. Using whole grain flour (which I did, but the recipe calls for white flour) also results in a less moist baked good. In any case, these muffins were kind of dry. My husband didn't seem to mind at all, and he is pretty good at giving me honest feedback on my cooking. Cutting them in half and slathering with jam or apple butter also made a positive difference, as did warming them up.  I liked the raisins, they helped keep these muffins less dry than they would have been without them.

Keeping it "McDougall Friendly" checklist:                                                                                                                

  • Use whole wheat pastry flour instead of all-purpose (white flour)
  • Instead of the ¼ cup of oil, use a mashed banana, or 1/3 cup prune puree (baby food prunes), or ½ cup applesauce.
  • Using soymilk instead orange juice for the liquid measure might help with the dryness by adding a bit more natural fat to the batter.

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