Really, how do they make those muffins? Allow me to sing the praises - Afternoon Delight (on the corner of 5th and Liberty) has awesome muffins that are dense and whole-wheaty without tasting too "healthy". So, I tried to recreate them, and while these will not keep me from visiting Afternoon Delight for delicious muffins, they are still pretty good. And they have fiber- Bonus !Oat-bran Blueberry Muffins:
1/3 c oat bran
1/4 c milk
1/2 c vanilla yogurt
6 Tbs melted butter
1 egg
1/2 c whole wheat flour
1/2 c all purpose flour
1/2 c baking soda
2 tsp baking powder
1/4 tsp salt
1/4 c + 2 Tbs sugar
1 c blueberries (I used frozen)
raw sugar (completely optional)
1. Mix oat bran with milk and let soak for a few minutes. I don't know if this does anything, but I feel like it might keep the oatbran from tasting too dry. (If you don't have oatbran, I'm sure everything would work out fine if you just used 1/3 c more whole wheat flour and skipped this step. But know this --at Hillers they have little tubs of oatbran, kindof over by the produce. It's probably about a cup worth, for something like 79 cents. So if you get some, you can add it to baked goods and oatmeal, to up the fiber content, if you care about that sort of thing.)
2. Add the yogurt, butter, and egg to the milk mixture, and stir/mix until all is incorporated.
3. Mix together all the dry ingredients. Then mix in the bluberries.
4. Pour the wet mixture into the dry and mix until there are no huge pockets of dry flour, but do not fret about lumps - overbeaten muffins are tough (and not in a good way)
5. Put into muffin tin (with little paper cups) and sprinkle the tops with raw sugar, or regular, or none.
6. Bake 30 minutes at 350 degrees farenheit (if you use fresh berries, probably more like 20 min)
P.S. Somebody was watching me make these and she shreiked for "boo boos" when she saw the blueberries, so that is a picture of her enjoying boo boos whilst I finished the muffins
3 comments:
I used to make these a AD everyday at 5:00 AM ... You'd think that after a few years of this I would have kept a copy of the recipe. I do recall that we used buttermilk, frozen blues (don't thaw ahead or they'll loose their shape and dry out the muffin), I used no butter, but did use veg oil, sugar, baking soda, eggs and boxed bran flakes. What amounts of these, I can't recall but I was making dozens upon dozens.
1/2 cup of baking soda??
1/2 cup of baking soda didn't seem right to me . . . so I used 1t baking powder and 1t baking soda, which seemed to provide enough loft.
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