|Oatmeal Bran Cranberry, Pecan and Chocolate Chunk Muffins - lowfat & lowcarb|
Had a Muffin craving for today but we had to have the house clean for people coming over and I promised D that I would only make them if I could contain. I was certain if I planned correctly, I could manage to limit the untensils and all the mixing to one bowl.
I like a good, heathly feeling Muffin. I can't stand Muffins that are cupcakes in disguise or really oily Muffins like Tim's Carrot Muffin. In the UK the only 'Muffins' you could get were Double Chocolate and Blueberry aka Vanilla sponge with Blueberries, both Cupcakes. First stop visiting the folks used to be Tim's for a Bran or Oatmeal Muffin. I used to have the best best Banana Bran Muffin which I call 'Brave da Bran' Muffin. It's on a handwritten index card somewhere in storage. I winged this one partially from memory and the desire to use dried Cranberries and my leftover Brownie Toppings. I'm quite pleased with it. Yummo!
Oatmeal Bran Cranberry, Pecan and Chocolate Chunk Muffins
3 sm/med Over-ripe Bananas, mashed (about 1c)
1 Large Egg
1/4 c Milk (Soy Milk, unsweetened) (+/- 1-2 T)
1 1/2 t Pure Vanilla Extract
1/2 t Kosher Salt
1/4 c Brown Sugar, packed
1/4 c Butter, melted (totally optional)
1 1/2 c Wheat Bran
1/2 c Rolled Oats, ground fine
1/2 c Wholewheat Flour
1 t Baking Soda
1 1/4 t Baking Powder
1/4 c Dried Cranberries
1/4 c total of Chopped Pecans and Semi-sweet Chocolate
Preheat the oven to 403 F (400F is fine if you are sure your oven will hit 400F). Butter your Muffin Tin. I have a 8 Muffin Tin but this makes only 6 large Muffins and I don't like to butter empty cups. It scorches. I use the melted Butter I plan for the mix and use some of it with a silicon brush to lube the pan.
In a small food processor, place 1/2 c of Rolled Oats. You can use Instant Rolled Oats in a pinch but if it is unsweetened and unsalted, plain Oats. Blitz until a fine meal that resembled Almond Flour. 1-2 minutes.
In a large bowl or in a mixer with the paddle attachment, I used a mixer because we're expecting visitors so I had to contain the fallout, place the Bananas, Salt, Egg, Vanilla and Melted Butter (remember the fat is optional!). Mix on low for 1 minute. I add the Salt now because I only have Coarse Salt and I wanted to be sure it dissolved.
Add the Sugar and 1/4c Milk. I used Unsweetened Soy Milk because our local market had run out of Lactose Free milk and we were stuck with a carton. Mix for another minute.
Add the Wheat Bran to the liquids and mix for a minute. I like to add the Bran first to help it soften faster. Then lean the head of the mixer back and stack in the dries. If you prefer you can mix in a separate bowl first but remember, I was trying to contain to 1 bowl. So, add to the mixer bowl, Ground Oats, Wholewheat Flour, Baking Soda, Baking Powder in that order. Careful on turning the mixer back on or you could create a dust storm. Mix until combined. You might need to stop to scrape down the sides. If the mixter is looking too dry at a Table spoon or two more milk. It will still be VERY dense batter like cookie dough.
Don't over mix. Remove the bowl from the mixer and add the Cranberries, Pecans and Chocolate Chunks. Fold in with a large spoon or spatula. Spoon into your Muffin Tin. It will make 6 large muffins or 8 medium ones.
Bake for 20 minutes. Let cool on a rack slightly and eat warm. MMMMMM