Wanted: Blueberry bran muffin recipe--this might work tho not quite TNT

December 17, 2007

Abbey,

I know you said you might not be able/willing to modify, but I'm not a good

cook or baker and have had good luck with modifying this recipe over the

years.

I usually substitute whatever I have on hand for the bananas and the wheat

germ. So I'd do about 1 or 1-1/4 cups of blueberries instead of the bananas

and sub 1/2 cup of bran for the wheat germ. (This recipe is plenty dense w/o

the bran.)

You could easily use regular white flour also, though they wouldn't be as

dense. I have subbed many things for the wheat germ over the years--for

example, bulgar, cracked wheat, hemp seed (thanks to Donna) and had good

results. I don't seem to be able to wreck this recipe.

For regular-sized muffins, you'd probably bake them for ~18 minutes.

Abbey wrote:

Does anyone have a tried-and-true Blueberry Bran muffin recipe they could

share? I'm looking for one that produces very heavy, dense muffins. I've

tried a few recipes I've found on the internet and they're too fluffy for my

liking. (Plus, I'm not much of a baker so I don't think I can successfully

modify on my own.)

I know I'm a bit strange that I actually LIKE dense muffins...but I'm hoping

someone else feels the same!

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Texas Size Banana Bread Muffins (Vegan)

(Laurel's Kitchen, slightly adapted)

3 very ripe bananas (1 cup mashed)

Juice of 1 lemon

1/3 cup oil or butter

½ cup brown sugar

1-1/2 cups whole wheat flour

½ tsp salt

½ tsp baking powder

½ tsp baking soda

½ cup wheat germ

1 cup toasted nuts, optional

1 cup chopped dates, optional

Preheat oven to 375 degrees F.

Mash bananas and mix them with lemon juice until smooth.

Cream butter or oil and sugar together and add the banana mix,

stirring well.

Sift together flour, salt, baking powder, and baking soda. Mix in

wheat germ.

Add to the banana mix and stir in the dates and nuts as desired.

The dough will be pretty stiff. (It should not be crumbly; add water

if it is.)

Spoon the mixture into 6 greased Texas-sized muffin cups

and bake for about 22 minutes.

(You can also bake banana bread in an 8 " x 8 " pan for about ½ hour or

in a 4 " x 8 " loaf pan for about 45 minutes, but I haven't tried this

for years, so I can't confirm the time.)

These are dense, hearty, not extremely sweet muffins (if you don't

use the dates) that are a staple for me.

I usually use 1 banana and ~ 1 cup of other fruit; then I freeze

them.

I like to take them traveling (on a plane or long car ride) along

with a bunch of carrots or

other crisp veggies.

December 18, 2007

Abbey,

I know you said you might not be able/willing to modify, but I'm not

a good cook or baker and have had good luck with modifying this

recipe over the years.

I usually substitute whatever I have on hand for the bananas and the

wheat germ. So I'd do about 1 or 1-1/4 cups of blueberries instead of

the bananas and sub 1/2 cup of bran for the wheat germ. (This recipe

is plenty dense w/o the bran.)

You could easily use regular white flour also, though they wouldn't

be as dense. I have subbed many things for the wheat germ over the

years--for example, bulgar, cracked wheat, hemp seed (thanks to

Donna) and had good results. I don't seem to be able to wreck this

recipe.

For regular-sized muffins, you'd probably bake them for ~18 minutes.

Abbey wrote:

Does anyone have a tried-and-true Blueberry Bran muffin recipe they

could share? I'm looking for one that produces very heavy, dense

muffins. I've tried a few recipes I've found on the internet and

they're too fluffy for my liking. (Plus, I'm not much of a baker so I

don't think I can successfully modify on my own.)

I know I'm a bit strange that I actually LIKE dense muffins...but I'm

hoping someone else feels the same!

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