But I have a husband who's in his fifties, and quite frankly, I'm not getting any younger either. So I'm thinking about stuff now. Stuff to do with how are bodies are running. How our hearts are pumping. Health-related stuff. And I'm trying to incorporate more nutritious foods into our diet so we can be around longer.
I used to make these muffins all the time when we were first married, then I stopped. I don't know why. I guess it was bran muffin burnout. But now I'm trying to bring back some healthy snacks here and there, and I remembered the other day how much we loved them. So I made a batch. And they are still as good as they always were. Not pan-of-brownies good, but good in their own special, guilt-free way.
Here are my notes:
-This recipe makes a really big batch. I get at least 30 regular size muffins out of it.
-I love it because there is no white flour in them at all. I use 100% whole wheat flour.
-I prefer using walnuts because I think they're a little healthier than pecans, but I was out of them this time.
-I use Kellogg's All-Bran Cereal.
-I often freeze these after I bake them, then pop them in the microwave to heat them up for a quick snack.
-I use a small ice cream scoop to fill the muffin cups.
One Bowl Whole Wheat Bran Muffins
(Adapted from Cooking with Love and Butter by Mary C. Crowley)
3 cups All-Bran Cereal
1 cup boiling water
1/2 cup canola oil
1 cup light brown sugar
2 cups buttermilk
2 1/4 cups whole wheat flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped toasted walnuts or pecans
Place cereal in a large mixing bowl and pour boiling water over it. Stir to moisten, then let sit for about five minutes. Add remaining ingredients except for nuts and stir just until mixed. Stir in nuts.
Line a muffin tin with paper muffin liners and fill about 2/3 full with batter. Bake at 400 degrees for 15-20 minutes or until done. About 30 muffins.