Many “coffee” shops, here in Greater Seattle sell these highly-tempting honey bran muffins. I occasionally succumb to the temptation, but my body doesn’t thank me for it afterwards. So, I decided to make my own. Not only do I know what’s in them, I can use the best quality ingredients.
These wholesome muffins are lightly sweet, with almost a bread-like texture that carries a fantastic wheat flavor and honey undertone. They are delicious! Eating just one would be impossible. The best thing is that they are only 175 calories each!!!
These are freezer-friendly. Simple wrap each one in cling film (plastic wrap) and place into a sealed container in the freezer. Thaw for a few hours when you want to enjoy them. I take them out in the morning and by lunch time they are ready!
HONEY BRAN MUFFINS
Makes 20 muffins
Adapted from “Bernhard Clayton’s – New Complete Book of Breads”, by Bernard Clayton
- 210 ml (¾ c and 2 T) soy milk*
- 2 T lemon juice*
- 4 T honey
- 85 g unsalted butter, melted and cooled
- 1 ½ eggs, beaten
- 220 g (1 c) brown sugar
- 225 g (1 ½ c) wholemeal (whole wheat) flour
- 1 tablespoon bicarbonate of soda (baking soda)
- 1 teaspoon salt
- ¼ t ground nutmeg
- 175 g (2 c and 3 T) wheat bran
- 75 g pitted Medjool dates, finely chopped
- 35 g (⅓ c) chopped walnuts
* The soy milk and lemon juice can be substituted for buttermilk.
1. Preheat oven to 200°C (400°F). Grease or line muffin tins.
2. Mix together soy milk and lemon juice in a measuring jug. Sit for 1-2 minutes for it to thicken.
3. Add honey, butter, eggs and brown sugar. Mix well.
4. In a bowl, mix together flour, bicarbonate of soda (baking soda), salt and nutmeg. Stir in wheat bran.
5. Pour wet ingredients into the dry and stir until just combined. Do not over-mix.
6. Fold in dates and walnuts and spoon batter into prepared tins until ¾ full.
7. Bake in preheated oven for 20-25 minutes or a skewer comes out clean when inserted into the centre. Cool on a wire rack and enjoy!