I don’t often have nothing to offer photo-wise for the introducting to today’s recipe. But today I actually have nothing. Save for this:
It’s been a crazy couple of weeks with weddings, new businesses, a house hunt, researching new cars, day to day life, etc. It’s hard to find time to do anything.
What I did manage to make time for was baking. I needed something to offer both my oldest boy (the picky eater) and my youngest daughter (the voracious foodie), but I also wanted it to be healthy for me. I’ve been doing the Insanity workout for about five months now. Results are amazing, but it’s a lot of upkeep. Food is fuel yes, but to me it better be damn good if it’s going in my mouth. There’s no sense in eating it if it ain’t good, right?
So I had to come up with a healthy muffin, because that’s what I really wanted to make. Easy handheld food even a three year old can work with. Immediately my mind went to bran muffins. Too bad I didn’t have any bran in the house. What I did have was wheat germ, a much healthier alternative to bran. Bran may have fiber going for it, but the germ has protein, potassium, iron, vitamin E, folate, phosphorus, riboflavin, calcium, thiamin, zinc, magnesium, essential atty acids AND it’s great source of fiber. Take that bran.
So what’s the difference between the bran and the germ? The bran is merely the outer casing of the wheat grain which is removed in most processing procedures. Wheat germ is the heart of the wheat kernel, the part that will “germ”inate and turn into wheat grass. So there you go.
Wheat germ is a much healthier alternative to bran in my opinion, especially for children. You can add it to soups, breads, muffins, smoothies, pancakes, or use it instead of bread crumbs in burgers and meatballs. It also works well as a coating for fried or baked foods.
So if you are craving a muffin, but feel like something a tad healthier, try these on for size. A perfect morning snack!
And here, just for you:
What? It’s still a muffin…I said they were healthier.
One Year Ago: Crispy Sweet Potato Fries and Roasted Broccoli with Almonds
Raisin “Bran” Muffins
Yield: one dozen muffins
Prep Time: 15 minutes
Cooking Time: 15 minutes1 cup wheat germ
2 tbsp ground flax seeds
1 1/3 cup buttermilk
1/3 cup olive oil
1 egg
2/3 cup brown sugar, packed
1 tsp vanilla extract
zest of one lemon
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup raisins1. Preheat oven to 400°F. Line muffin tins with paper liners and set aside.
2. Mix wheat germ, flax and buttermilk in a large bowl and set aside for five minutes.
3. In a separate bowl, beat the egg with the oil, sugar, vanilla and lemon zest. Add to the wheat germ mixture.
4. In another separate bowl, stir together the flour, baking soda, baking powder and salt. Gently stir into wet, but do not mix completely.
5. Fold raisins into mixture and be careful not to over mix. Lumps are a-okay.
6. Pour evenly into tins and bake 12-17 minutes.
Similarly delicious recipe from other fabulous food blogs:
Gluten Free Bran Muffins on Elena’s Pantry
Skinny Wheat Germ Oatmeal on The Novice Chef Blog
Whole Wheat Oatmeal Chocolate Chip Cookies on 101 Cookbooks
Orange Wheat Germ Muffins on the Taste Traveller
Sour Cream Bran Muffins on Smitten Kitchen
Thanks for sharing these gorgeous pictures and a healthy recipe! I love wheatgerm and sneak it in pancakes, muffins and flatbreads all the time :-). I have 2 fussy eaters and I am going to make these muffins for them!
Let me know how they turn out!
I love bran muffins! I am going to have to make these.
These look splendid. I, too, like healthy muffins. I have a few mixes I sell in my etsy shop. The overnight bran muffins have been the most popular!
Mmmm, that sounds fab Zoe.
So delicious and full of goodness. These would make my breakfast feel very special.
That nutrition label for your muffins is awesome! I’d love to know how you did that.
It’s super easy Sylvie, I will e-mail you how I did it!
HI,
Love the way u have utilized nutritive food. great stuff.
Cheers!
Maria
I don’t know how you find the time to do all you do. But it always amazes me the thoughtfulness of each post. Beautiful as always, Sylvie!
Great informative post 🙂 Love the picture Liz!
Great post ….
E – Excellent, EXCELLENT muffins – and I particularly loved the lemony-ness. Yum! Accidently put in oat bran instead of wheat germ (duh), but I’m happy to report they still worked (but I can I still use baby-brain as an excuse when my youngest is 16 months old??). We’ve also really enjoyed your banana muffins from several posts ago…. I think we’re up to five or so dozen made and gobbled. Thanks!!
Yay! Awesome. I’m so glad you are enjoying them all and thanks for letting me know that oat bran works too!
YUM! I have been on a muffing spree latley trying to find the perfect brakfast muffin. This fits this category, wonder if i can add some fruit 🙂
Oh fruit! Yes for sure! And do report back!
I just found your blog and I’m really loving it. We seem to have a lot in common- I’m a mom food blogger from BC too! Those muffins look great by the way.
Nice to meet you Megan!
You are a busy lady, Elizabeth. Congratulations on your photography business – you’re going to be great!
These muffins look like the perfect way to fuel up during the day.
Thanks Dara!
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