Morning Bran Muffins

I'm back, and I've finally learned to love again after the loss of my dear refrigerator. You never really realize just how much you keep in there until it's gone and you go to reach for it.

As my faithful readers know, I'm a huge fan of quick breakfast foods - something that can be grabbed and thrown in a bag to eat on the way to work. These muffins are perfect for that.

Not only are these muffins quick and easy to grab, but they are also loaded with heart and body-healthy ingredients. They've got wheat bran, flax seed meal, wheat flour, are relatively low in oil and sweeteners, and the addition of the coffee helps keep them super moist.



Morning Bran Muffins

1 c cold coffee
1/3 c molasses
2 eggs (or egg substitute)
1 c soymilk
1/2 c light olive oil
1/2 c applesauce
1 tsp vanilla
2 c wheat bran
1 c white flour
1/2 c wheat flour
1/2 c flax seed meal
1/2 c light brown sugar
1 tsp salt
1 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 c raisins or dried cranberries

Preheat oven to 350. (While combining ingredients, I soak the raisins or cranberries in 1 c hot water to plump them up. Drain, and add at end of recipe) Combine coffee, molasses, eggs, soymilk, oil, applesauce, and vanilla in a large bowl. Set aside. In another bowl, combine bran, flours, flax seed meal, sugar, salt, baking powder, baking soda, and spices. Stir into wet ingredients. Stir in soaked raisins or cranberries. Fill greased muffin cups 2/3 full, or fill 3 greased mini loaf pans 2/3 full. Place into preheated oven and bake, 20-25 minutes for muffins, and 30-35 minutes for mini loaves. Bake until toothpick inserted comes out clean. Remove from oven, remove from pans, and cool on wire racks.