Thursday, 25 August 2011

Warrior Double Bran Muffins

Kitchen Play List: Robert Palmer ~ I Didn't Mean to Turn You On
                                     Melissa Etheridge ~ If I Wanted To
                                     Xtina ~ Dirty
                                     Mr.Buble ~ Lost
                                     50 Cent ~ In Da Club
                                     Bowes & Morley ~ That's Not Love

By the time I post this blog entry My Love will have departed to another part of our country to attend a music festival. Living like a scruff in a tent for five days, using baby wipes in place of showers, eating junk food and listening to music that would make this rock chick's ears bleed. It is safe to say that we have very different tastes in music and have a little common ground to enjoy together. So I'll close the door after I have waved goodbye and be hellishly thankful that I haven't had to go too! lol. Our friends D & B are attending also so the three of them shall be cosied up in a tent together...I shall spread out across our kingsize bed and try hard not to smile! lol. Maybe seeing Muse and Seasick Steve might have been fun...but not worth having to live in a tent and go without showers...*shudder* Nope I have the better part of this deal for I know they will have five days of fun. One of My Love's colleagues asked this week why I wasn't going which My Love replied "...she would rather chew off her own leg then go to this festival!" It's all true and sums it all up nicely I feel. lol

So today I have been baking muffins at My Loves request. I can't remember where I got this recipe and I take no credit for it. But it is fantastic for taking away with you as it lasts well with out being stored in the fridge. 

I renamed it the Warrior Double Bran Muffin as it is not for the faint hearted. If your bent is toward the light and fluffy white floured and full of refined sugar muffin than this muffin is SO not for you. It's strong, it's hardy and it will keep going no matter what! It's wholesome and full of natural goodness. The wholemeal flour, oatbran and wheatgerm pack a hefty punch and the sweetness from the molasses is powerful. Grated apple and raisins give it texture and another layer of sweetness. The prunes give a slight moistness and a darkness that works with the molasses to give these muffins a deep coloured worthiness. One will fill you up and keep you going for hours. See...Warrior Muffins! lol

Rows of Warriors...all that goodness in one muffin..Phew!
We enjoy these for breakfast when we have a busy week ahead and we want a breakfast on the run. I make up a couple of batches at a time and store them in a large box and we grab one and go. However they are nice with a cuppa in the afternoon too! And get better with age too! So it's all good and when I was asked if I would make a couple of batches for them to take..I happily agreed. They are easily made and always bake well. I bake two batches as one and I get 24 good sized muffins. However the recipe below is a basic recipe and makes 12! 

A close up of the Warrior..showing off its powerful curves! lol
Warrior Double Bran Muffins Makes 12 muffins

2 cups whole wheat plain flour
3/4 cup wheat bran
3/4 cup oat bran
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp grated nutmeg
1 apple, grated (I use a Granny Smith ~R~)
1/2 cup raisins
1 1/2 cups soya milk or rice milk
1 1/2 tbsp cider vinegar
1 4oz pureed prunes (see notes at the end of the recipe ~R~)
1/3 cup molasses

Preheat the oven to 350'F/180'C/Gas Mark 4. Grease a 12 cup muffin tray. (DO NOT USE LINERS!! These muffins are best baked directly in the tin and lift out very easily when cooled for a couple of minutes once out of the me? ~R~)

Mix flour, brans, salt, baking soda, cinnamon and nutmeg. 

In a separate bowl, combine the apple, molasses, raisins, milk, vinegar and prune puree. 

Combine wet and dry ingredients and stir to mix. Spoon batter into muffin pan, filling the cups until rounded mound. (I use an ice cream scoop and go round once and then repeat once more until the mix is used up. This ensures even muffins. ~R~) 

Bake for 25 minutes and a toothpick inserted comes out clean. Remove from the oven.

Leave to stand for a few minutes and then lift the muffins out of the tin and place on a cooling rack to cool off and set. 

NB: As I make double batches...I've found that 1 14oz tin of prunes in juice, once drained and pitted makes exactly 8oz prune puree required for the double recipe. ~R~) 

A perfect warrior...dark, dense and molassey sweet! lol OK...OK...OK!  I'll stop now..but you know what I'm getting at don't