I've had never heard of someone making a big deal about baking bran muffins before I met Mark. He would announce he was making his special muffins like he was throwing a fall party and we would all hover around his kitchen and wait for the giant muffin tins to come out of the oven. Mark was our health and fitness guru who always made cooking and eating healthy seem so easy. He said they were healthy, but we loved them because they are delicious!
Years ago he came over to our house during the Holidays and taught my mom and I how to make them... they totally remind me of fall, here's the recipe:
Ingredients:
3 cups all bran
3 cups bran flakes
2 1/2 cups hot water
5 cups whole wheat flour
5 tsp baking soda
1 1/2 cups apple sauce (look for natural, Mark uses home-made)
1 cup honey
4 cups milks (mark uses soy)
6 egg whites
Directions:
Pour hot water over all bran and bran flakes - set aside
Mix whole wheat flour and baking soda and make a well in the middle. Add apple sauce, honey, milk, and egg whites. Stir all together.
Fold in bran mixture.
Bake at 375 degrees for 20-25 in large muffin tins.
*Mark suggest cutting the recipe in half for a normal but still big batch, but he likes making the entire recipe and then refrigerates the batter he doesn't use right away for up to three weeks - for a convenient cozy breakfast!
If you liked this post, here are some other fall bread recipes to try:
amanda jane's chocolate chip pumpkin bread
emily earl's poppy seed bread w/ orange glaze
my mom's busy day banana bread
southern living's pumpkin-honey beer bread
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