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
- 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)
- 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?