By Heidi Scheifley from Hollyhock: Garden to Table
Bran muffins shouldn’t be something you eat just because they’re good for you. The addition of ground hazelnuts adds a subtle nutty taste, but more than anything, they help create a moistness that is lacking in most bran muffins. A perfect vehicle for a slathering of butter and a smear of homemade blackberry or banana jam.
Ingredients – Makes 12
- 2 eggs, lightly beaten
- 1 cup plain yogurt
- 1/2 cup butter, melted and cooled slightly
- 1/4 cup honey
- 2 tbsp blackstrap molasses
- 1-1/2 cups wheat bran
- 1/2 cup ground roasted hazelnuts*
- 1 cup whole wheat flour
- 1/4 cup cane sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 cup dried fruit or 1 cup fresh or frozen berries, optional
- Preheat oven to 400 degrees and prepare muffin tins with papers or oil.
- In a large bowl, beat together the eggs, yogurt, butter, honey and molasses. In a separate bowl, combine all dry ingredients.
- Sprinkle the dry ingredients over the wet and stir just to combine. Fold in optional add-ins. Resist over-mixing.
- Divide batter among prepared muffin cups and bake 20-25 minutes or until a toothpick inserted in the middle of muffins comes out clean. Remove from pan and cool on wire rack.
*A coffee grinder is the best way to make hazelnuts into a fine flour. You can use a food processor or blender too, but the result won’t be as soft.