The Life Ledger

Fitness is a way of life.

photo credit: AntonOlsen

It’s a fascinating thing - the less sugar I eat, the less I crave it. In fact, foods that used to be “just right” are now way too sweet. Take, for example, the bran muffins I make for breakfasts. The recipe calls for 1/2 cup of white sugar and 1/4 cup of brown sugar (makes about 12 small-ish muffins). Only by leaving out all the sugar without substituting anything (not even agave) do these muffins taste right now. Here’s the full recipe:

AllBran Bran Muffins
Makes approximately 12 muffins

Ingredients:
• 2 Cups AllBran cereal
• 1 1/4 cups milk
• 1 1/4 cups all-purpose flour
• dash salt
• 1 tblsp baking powder
• 1 beaten egg
• 1/4 cup safflower/sunflower oil
• 1-2 mashed bananas
• Fruit and nuts to taste (I typically use cranberries, blueberries, walnutes, dates, plums and either peaches or pineapple)

Directions:
• Preheat oven to 400 degrees.
• Pour milk over bran cereal and let soak for 5 minutes.
• Add egg, banana, oil, fruit and nuts to milk/bran mixture.
• Separately, mix flour, baking powder and salt, then mix with milk/bran mixture. Mix together until well blended.
• (I skip this step and it works out OK) Grease muffin pan
• Bake for 25 minutes (time, of course, may vary with your oven and elevation)

Do you have a favorite bran muffin recipe, or have a suggestion for improving mine?

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