Tuesday, March 28, 2006
Lemon Coconut Ginger Bran Muffin (low sugar and almost fat free!)
Preheat oven to 350 degrees
Combine in a large mixing bowl, I use an extra large tupperware "thats-a-bowl" (tm):
4 1/2 C raw wheat bran
1 C unsweet coconut shredded (toasted or add a little coconut extract)
1/3 C finely minced ginger root
3/4 C unrefined sugar
1/2 C kokobits (vegan bits) or other mini choclate chip of choice
1 C pure lemon juice concentrate
2 tsp KAL brand stevia extract powder
5 1/2 C water (cold so your chips don't melt)
1 1/2 tsp sea salt
Blend a 12.3 oz box of mori-nu silken lite firm tofu in the blender until creamy and stir into bran mix.
Combine dry ingredients together and mix into wet bran mix just enough to combine:
3 C whole wheat pastry flour ( or barley flour if you choose)
3 C organic all purpose unbleached wheat flour (or spelt if you prefer)
1 Tbsp baking soda
1 Tbsp aluminum free baking powder
I scoop 1/2 C batter into each muffin cup, yes it's overfilled a bit (see picture on thebakehouse blog).
I bake these for 25 minutes at 350 degrees in my convection oven. Cool on a rack.
** You could save the dough in the frig for a few days and bake on demand.
Also I was thinking about the next time I made these I may include ground cardamon.... 1 tbsp?
I would also probably use currants next time instead of the kokobits.... 1 1/2 C of the fruit = 632 calories, 1/2 C of the chocolate = 560 calories.