This may or may not have been stated, rather boldly and with a small measure of gusto, just a moment ago: “I gotta go put on my comfy pants and write a blog post about bran muffins.”
Yup. Welcome to FRIDAY EVENING, SPACE-FARM EDITION!
But seriously, the mulberries are off the chain this year. You might be a little bit dead to me if the fantastic berry season facing us in central Indiana this spring/summer has somehow passed by you, unnoticed. The chickens have noticed: their beaks (and poops) are all dark purple-black from all the mulberries they’ve been eating.
So in honor of this booming berry year, Friday evening or no Friday evening, I’m going to shout from the rooftops my favorite mulberry bran muffin recipe. When all of you are groggy, hungover, or still sleeping tomorrow morning, I’ll be baking up a batch of these delicious nuggets and eating ’em all warm and buttery and whatnot, fresh from the oven. How you like me now?
BEST MULBERRY BRAN MUFFIN RECIPE TO EVER GRACE YOUR COLON
(Adapted from Farm Girl Susan’s awesome recipe, which also includes a kajillion other mods)
INPUTS (makes about 10 muffins):
– 1 cup wheat bran
– 1/2 cup organic oat bran
– 1/2 cup whole wheat flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1/3 cup soy/almond/regular milk
– 1/3 cup yogurt
– 1/6 cup safflower oil (or other neutral oil or melted organic butter)
– 1/3 cup sweet molasses, honey, or combination of the two
– A dash of lemon extract
– A healthy shake of cinnamon
– 1 cup frozen mulberries (don’t thaw)
WHAT TO DO WITH ALL THAT STUFF:
Pre-heat oven to 375°. Line muffin pan with muffin cups (mine have pirates on them… I highly recommend pirate cups).
Combine the wheat bran, oat bran, whole wheat flour, baking soda, baking powder, cinnamon, and salt in a large bowl and set aside. Combine the eggs, milk, yogurt, canola oil, molasses, lemon extract, and honey in a small bowl and mix well.
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula just until combined. Fold in the mulberries.
Generously fill the muffin cups with batter. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool the muffins in the pan for 10 to 15 minutes, then carefully remove them and serve warm – or not. Any temperature will do.
Also, I happen to be completely, slap-happily exhausted right now. So this, comfy pants, white bean hummus, and a movie is about all I can muster at the present. Sneak peek for tomorrow, though: I can’t wait to tell you all about our totally heartwarming, life affirming visit to the Felege Hiywot Center.