bran muffins

branmuffs


before i had eleanor my life pretty much revolved around food. no sooner would i finish eating before i would begin thinking about the next meal. i was always cooking, always baking, or at least dreaming up my next baked good. enter a baby and life looks a bit different. the meals i cook are much simpler and i now bake maybe once a week. but perhaps the strangest of developments is that i sometimes forget to eat. i've had many people in my life who on more than one occasion i've heard announce at 5 o'clock that they hadn't eaten all day and i always wondered how that was possible. i have never forgotten to eat and i didn't think it was chemically possible for me to do so. enter eleanor. now, quite often as i walk around lausanne i notice that i feel a little dizzy only to then realize that it has been far too long since my last meal. (i am breastfeeding so far too long equals about 2 hours) mornings seem to be the hardest for me. i always start the day with yogurt but find myself ravenous shortly after. i had cereal every day of my pregnancy and cannot bring myself to have another bowl. so in an effort to provide myself with a healthy mid-morning snack of sorts i made heidi swanson's bran muffins.

they're made with whole wheat flour, wheat bran, bran cereal, and sweetened with maple syrup. (sort of healthy right?) i like to have them with a bit of butter on top because, let's face it, i could never have too much butter.

Bran Muffins
from Heidi Swanson's Super Natural Every Day

2 large eggs, lightly beaten
1 cup buttermilk or natural yogurt
1/2 cup unsalted butter, barely melted
1/4 cup maple syrup
1/2 cups wheat bran
1 1/2 cups bran cereal
1 cup whole wheat pastry flour
1/4 cup natural cane sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt

preheat the oven to 400°F. butter a standard 12 cup muffin pan.

in a large bowl, whisk together the wet ingredients. sprinkle the bran and cereal across the top, stir, and allow to sit for 5 minutes.

in a separate bowl, which together the remaining dry ingredients. sprinkle over the top of the wet ingredients and stir just until combined. immediately fill each muffin cup three-quarters full.

bake for 18-22 minutes, until the edges begin to brown and the tops have set. let cool for 5 minutes in the pan, remove and cool completely on wire rack.