On Monday night, I came across a recipe for bran muffins that I had been staring at for the past few years. As I sat there, blinking at the sample picture of these gorgeous, plump muffins, I wondered, “Why didn’t I ever make these?” Perhaps it’s because my mother has an aversion to muffins (she thinks they’re the butch version of cupcakes) or because my brothers tend to dislike anything with the word “bran” in them, I’ve successfully avoided them for the past couple of years. I had never tasted a bran muffin before in my life.
So I decided to bake them. I ran out, purchased this toaster oven bake set that fit perfectly into my new Breville oven and returned home, excited to flour up the kitchen island. I substituted several ingredients in the recipe. In lieu of vegetable oil, I used applesauce (which was undetectable in the finished product); swapped buttermilk for almond milk plus 1 T of lemon; and used 1/3 c of raw sugar and 1/3 c of stevia in place of the 2/3 c of brown sugar.
Even without the oil and buttermilk, the muffins were moist, delicious and nutty. The cranberries added a nice tangy splash to the subtly sweet, woodsy texture and the muffins formed perfectly in the toaster oven. When the muffins were cooled, I cut one into fourths, and fed a piece to my brother.
“It’s oil free,” I explained. He opened his mouth hesitantly, with an “I’m-preparing-for-the-worst” look on his face. However, he soon brightened up and exclaimed in surprise, “It’s good!”
He ate a whole one later that night.
Smeared with nut butter or just plain butter, these muffins make a healthful breakfast-on-the-go or dessert.
Healthful Bran Muffins
- 1 1/2 cups wheat bran
- 1 cup almond milk + 1 T lemon juice
- 1/3 cup unsweetened apple sauce
- 1 egg
- 1/3 cup stevia; 1/3 cup raw sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup dried cranberries
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix together wheat bran and almond milk + 1 T lemon juice; let stand for 10 minutes.
- Beat together oil, egg, sugar and vanilla and add to milk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into milk mixture, until just blended. Fold in dried cranberries and spoon batter into prepared muffin tins.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
10 Comments on muffins in the toaster oven, last added: 8/25/2010
I don’t know if my other comment went through – apologies if this is a duplicate. You just reminded me of the years I made bran muffins every week. I stopped and I don’t know why (oh yeah, kids!). What a delicious reminder. I still cannot subscribe to the site…
Healthy breakfast give us a lot of energy. Your muffin look superb!
I need to make more bran muffins… they look healthy and delicious.
These muffins look delicious! My mom used to make blueberry-bran muffins when I was growing up and would often wrap them in a paper towel while I was scurrying out the door to school. I bet the addition of cranberries is just as delicious!
I’m glad we found each other’s blogs!
My husband would go insane over these, I cant wait to make them!
Healthy muffins! Who on earth gave the name “muffin tops”?!?!?!?!
Yummy and nutritious muffins!
I like your substitutions! These sound great.
I love muffins! I like them better than cupcakes. I actually make a big batch of bran muffins once or twice a month and eat them like dinner rolls with soups and dinners.
i do SO MUCH in our toaster oven — it’s so quick to heat and easy to clean! these look awesome!