Friday, 16 October 2020

Graham Muffins

I was trying for the flavour of graham crackers in a muffin, and I feel like I have succeeded, but I have to admit that without the texture of a graham cracker it reads pretty much as a bran muffin. With which there is nothing wrong! This is a very nice bran muffin, with a real fibre kick to it. It may seem like it calls for a lot of cinnamon but I find using ground flax really muffles the flavour of other things; I may try putting in even more next time. 

12 muffins
30 minutes - 10 minutes prep time

Graham Muffins

Mix the Dry Ingredients:
1 1/4 cups whole spelt flour
1 1/4 cups wheat bran
1/2 cup ground flax seed
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon

Measure the dry ingredients and mix them in a mixing bowl. Preheat the oven to 350°F, and put 9 muffin pan liners in a muffin pan. 

Mix the Wet Ingredients & Finish:
1/3 cup mild vegetable oil
3 tablespoons honey
3 tablespoons molasses
1 1/4 cups buttermilk
1 large egg

Measure the oil, and mix in the honey and molasses. It may help to heat it very slightly in the microwave to allow the sweeteners to dissolve, but don't overdo it.

Measure the buttermilk in a 2 cup measuring cup. Break in the egg, and stir it in.

Mix the wet ingredients into the dry ingredients until completely blended, but do not over-mix. Divide the batter evenly between the prepared muffin cups, and bake for 20 minutes until set and firm. Let cool to at least warm before serving.

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