On The Mend: Oat Bran Muffins

Lately, upon waking up, I find myself staring out my window, mulling over a lukewarm cup of coffee, pondering the incredible evolutionary stamina and brilliance of the bacteria/germ/virus.

As I mentioned in my previous post, listlessness had descend upon an otherwise chaotic and psychedelic life…and a very isolating, severe crave for an escape, or rather a return to normalcy, infiltrated our psyche and heavily-laden hearts…

I know.  A little dramatic. I have a flare for the theatrics.

Now that the bacteria/germs/virus has decidedly ‘moved on’ to create havoc in another life, our family is back to the overzealous schedules, running amok, toddler meltdowns, playtime, in-store temper tantrums, spilled milk and seizure-like laughing episodes.

I couldn’t be happier.

The fact that I was able to make these Oat Bran muffins, with the help of my Assistant Baker, is a good indication that life is back to normal, or our version of normal.

Don’t be afraid of the words ‘OAT’ and ‘BRAN.’  Oat bran muffins have an undeserved reputation for being dry, bland, tasteless and dreadfully boring.  I, as well as my assistant baker, boldly attest.

These muffins do not taste like tree branches or sawdust.  While not too sweet or grainy, they are the perfect, moist, fluffy and flavorful to-go breakfast food or snack for both children and adults.

I have yet to try it, but if you wanted to, you could try adding 1 mashed ripe banana or a little bit of applesauce to pump up the nutritional content and make them a tad bit sweeter.  You could also add some nuts and/or raisins for texture and contrast.

I substituted honey for the molasses suggested in the original recipe – while it is most certainly better for you, I find that my assistant baker can’t really tolerate its intense flavor.

Bran Muffins
Adapted from Joy of Baking
Makes about 16 medium sized muffins

Ingredients:

1 1/2 cups oat bran
1/3 cup boiling water
1/4 cup unsalted butter, at room temperature
1/4 cup  canola oil
1 cup sugar
2 large eggs, at room temperature
2 tablespoons honey, like clover or orange blossom
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat pastry flour
2/3 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
3/4 cup milk (I used whole-milk)
3/4 cup buttermilk

In a small bowl, combine the water and the bran.

While the oat bran is soaking the water, combine the sugar, butter and oil in a standing mixer.  Using the paddle, mix on medium to high speed until mixture is light and fluffy, about 5 minutes.  Once light and fluffy, add the eggs, one at a time, mixing between both additions until well combined.  Then add the honey and the vanilla extract.  Mix to combine.  Add the oat bran mixture and beat until well combined.

In a separate, medium bowl, combine the flours, oatmeal, salt, cinnamon, baking soda and baking powder.  Mix until well combined.  In a separate bowl, mix the milk and buttermilk.

Starting and ending with the flour, alternatively add the flour mixture and the milk mixture to the oat bran.  Mix until just combined – do not over mix!

Put in refrigerator for 4 hours, but best to do it over night.

Pre heat oven to 375 degrees.  Using a ice cream scoop, fill muffin cups about ¾ of the way.  Sprinkle the tops with oat meal (optional).  Baked for 20 minutes or until a toothpick comes out clean.

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