Saturday, March 20, 2010

This is what you wake up to at the farm...

From the City: in the country

So I went to the farm for a couple of days to get out of the bustle and noise of the city and spent my days cooking, eating and taking pictures. My three favorite things combined.

Mark made these incredible Blueberry Bran muffins for breakfast one morning and I couldn't not take pictures and blog the recipe. So here it is, make 'em and enjoy 'em.

Extra-Easy, Extra Moist Bran Muffins
  • 1/3 cup vegetable oil
  • 1 large egg
  • 4 tbsp dark brown sugar
  • 1/3 cup molasses
  • 1 1/2 cup unbleached white flour
  • 1 cup wheat bran
  • 1 tsp baking soda, baking powder, ground cinnamon
  • 1/2 tsp sea salt
  • 3/4 cup plain yogurt
  • 1/2 cup milk
  • 1 cup blueberries (raisins, cranberries etc etc)
Preheat oven to 375. Grease muffin tins thoroughly and set aside.

In a large bowl, combine first four ingredients.

In a medium sized bowl, sift together the dry ingredients, adding the blueberries if desired.

In a cup or small bowl, combine the yogurt and milk.

Add dry ingredients alternately with the yogurt/milk to the first ingredients, stirring JUST to combine, don't overmix! (Overmixing kills good muffins and they don't deserve that)

Pour into prepared muffin pans.

Bake 15-20 min until done.

Enjoy with butter, jam, jelly, honey or just on their own .


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