My mother’s quest for the ultimate bran muffin was launched with the publication of Jane Brody’s The Good Food Book back in the mid-1980′s. Using Brody’s recipe as a springboard, my mom has been tweaking and refining her recipe for decades. My daughter adores her grandmother’s creations and coined them “gram” muffins at an early age. Rather than waiting for my mom’s next visit, I recently set out to make a muffin of my own. These babies incorporate this week’s CSA share of carrots, an overripe banana, a couple of apples and flaxseed meal, the last of which really ups the nutritional ante – delivering awesome doses of fiber and key nutrients, including omega-3 fatty acids. I’m happy to report that my daughter requested one of these for dessert last night.
CSA Week 3: carrots, radishes, lettuce mix, kale, peas, garlic scapes, zucchini, parsley.
CARROT, FRUIT AND FLAX “GRAM” MUFFINS
1+1/2 cups unbleached white or whole wheat flour
3/4 cup flaxseed meal
3/4 cup oat bran
3/4 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 cup carrots, roughly chopped
2 apples, peeled and roughly chopped
1 ripe banana
1/2 cup raisins
3/4 cup milk
1 teaspoon vanilla
(Yes, this is, in fact, an egg-free recipe!)
Preheat oven to 350 degrees F.
Combine all dry ingredients (flour through cinnamon) in a large bowl.
In a food processor pulse the carrots and apples until they have a finely-chopped consistency. Add the banana and pulse again until it’s well-distributed. In a medium bowl, combine the fruit/veg mixture with the raisins, milk and vanilla. Add these wet ingredients into the dry and stir until well-combined.
Fill muffin cups about 3/4 of the way. Bake for 20-25 minutes, or until an inserted knife tip comes out clean.
Makes 20 muffins.